


THE LIBRARY OF THE 
UNIVERSITY OF 
NORTH CAROLINA 
AT CHAPEL HILL 





THE COLLECTION OF 
NORTH CAROLINIANA 


ENDOWED BY 


JOHN SPRUNT HILL 
CLASS OF 1889 





VCO93 
Fags 





pa Rg 


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| THE 


FAMILY TOKEN, ~ 





Book uf Weoctical Arts and Srivnces, 


CONTAINING 
” 
TRUTHFUL FACTS AND HINTS UPON USEFUL SUBJECTS, 


EXPRESSLY SUITED TO THE WANTS OF 


EVERY MAN, WOMAN, AND CHILD 


mh 


IN THE UNITED STATES OF AMERICA : 


ALSO CONTAINING MORE THAN 


FIVE HUNDRED RECEIPTS 


FOR EVERY VARIETY OF COOKING, DYEING, WASHING, ETC.. 
TOGHTHER WITH RECEIPTS FOR MAKING CHOICE FAMILY 
MEDICINES, ALL OF WHICH MAY BE RELIED UPON 
AS GENUINE, AND SUCH AS EVERY FAMILY 

= SHOULD NEVER BE WITHOUT. 


BY 


AN EMINENT PHYSICIAN. 


—_— 


GREENSBORO, N. 0.2 


DOWLER AND COTTON, PUBLISHERS. 
| 1854. 





Pi 


a 


" Entered according to Act of Congress in the year 1852, 
By HIGLEY anv COTTON, 


In the Clerk’s Office of the District Court of the United 
States, for the District of Ohio. 





WILLIAM H. SHAIN, PENTAGON 
HUDSON STEREOTYPE FOUNDRY. STEAM PRESS. 


CONTENTS. 


,.t 
Page 
A Cure for poate hp Wis ti Reem del 
Acid Stomach.. vot Oo 
Ague in the Face... o aUee ae . 14 
Asthinges (ie oh. 6. é oace ane 20 
Antidote against Mice... 438 
A Great Discovery........ 45 
A Remedy for Poison.... . 51 
A Salve for Cuts & Sores 62 
Apple Dumplings.......... 58 
An Excellent Fried Cake 62 
_ Apple Custard Pie........ 66 
Apple Tart. cgscs. casepsiies an . 68 
A Green Bean Pudding. 72 
A Rich ii ties: without . 
Eggs .. Baar. NA i 64 
Apple Custard Py ABN. er 73 
Arrow-root Blanc Mange 74 
Apple Butter.i/,..5.....08) an | 
Apple BaUCe.........sseaeee 78 
A Good | Drink in Fever.. 104 
A Very. Pleasant Drink.. 104 
Apple Water............ sees 104 
Bleeding at the Nose.. 10 
PEO eis AEs ec stn la is's nouns 11 
Bruises and Sprains...... 13 
Bleeding at the Lungs... 15 
Beer Yeast Recipe........ 385 
DSO UMETTS.... 9. casvns,ce sie’ ye 
Buckwheat Cakes........ . 655 


Page 
Bread & Butter Pudd’ng 69 
Boiled Rice’ Pudding..... 70 
Bread Pudding............ 70 
Baked Rice Pudding...... 71 
Bird’s Nest Pudding...... 72 
Baked Custard............ 73 


Boiled Plum Pudding.... 71 
Baked Indian Pudding... 70 
Baked Apple Dumplings 75 
Boiled Pears and Apples 78 


WCE TOU ei crces cesses andaee 82 
Beef Soups cities coe 82 
Boiling’ Meéats:....20..0.0.. 86 
Borer BOGE, «oc scgees ese 87 
Beet tea ec epee canes 88 
Broiled’ Ham.............». 89 
Bologna Sausage ........0- 89 
Boiled" Turkey. ....... ss. 91 
Boiled Chicken...... Crater’ ae 
Boiled Pigeons........- aadey TROL 
Beef Rigter .tcesssot saa 98 
Broth of Meats......+++ + 102: 
Balsam of Honey.:......- 130, 
Cheerfulness.......+++0+ + 6 

| Chilblains essdpevtense tae 1 t0 
Corns... ieee ue se¥ugensesees 11 
Catarrh ......0. i aeviemtrhesess 13 - 
Costiveness .....eeecereees 18 


Cure for a Burn resgeaas ve uate 


ChoiG® OLB D woes veecsees 92 





» es 
i, 
i av CONTENTS. 
P Page Page 
—* Common Sore Throat..... 15 | Crabs & Clams......... s+ 96 
UE eiwien sss corse aceseueton’ 14 | Chicken Pie............0006 97 
POU, soe plnioncesacenceter> sss 17 | Custard Hgg...... sce scesese 101 
Common Colds & Cough 17 | Discontent ........+..+sseees 6 
Certain Cure for Common Doctor Franklin’s Code 
Colds. .c.kiseogeiengvenpets + 136 OP IMOPA Si neeeses.0.0ss0e. 8 
Cramp in the Stomach... 18 | Deafness........--+.+2-+s+e+e 15 
Cholera Morbus........... 19 | Dysentary .2.... 22.000 sosese 19 
CHOLIGi ey peen ss o6on0s besos oes 1B | Diarrhea ...5.06000csese sees 19 
Cankeveiy... deernressccensys 20 | Doctor Cronk’s Sarsapa- 
Common Small Beer...... 21 “ESIC: oo aaa te 34 
Ghocolate ......: iby duksiens 86 | Doughnuts... .... 2.20.0 sese0 62 
CG ah tc aus's s ays oo nniltenis » 87 | Dried Apple Pie........... 65 
Cider Vinegar........+..++- Be MUUWATACHC... co csssceessesseonss 16 
Cure for, Cornds,.#.....025- AY EIT UPIPOTISs 5. +0005 coavoreces 16 
Qure for Black Tongue.. 41 | Essences............00+eeeees 39 
Chapped Hands........... 44 | Egg Gravy........esecseeees 84 
Composition for Matches 49 | Food which a Dyspeptic 
ati Cream Fritters,..........+. Gi, MINDY CAL cores cagnee sucees 28 
CHUM PEE cess soese ines. enn 57 | Food which a Dyspeptic 
COOKIES «oe see cesses cece eeeene 60 | “may not eat............. 29 
© Cup Cake .ceccceeeeseeeeaee 61 | Frequent Bathing......... 28 
~ - Convention Cake.......... 61 | For Red Marking Ink.... 41 
' Cheap Cookies...... ye en 63 | Furniture Varnish........ dd 
OTUITELS 220.2... seareeece, oes ed: | ENUIT CORO. cadens 100 cass 60 
Cocoa-nut Cake.,...0... 00. 68 | Floating Islands........... 73 
Custard Pie.......ceseereees BBs) Fish. SOUR 068i. <c0 see. 83 
Cheap Cake........cegeseeee 63 | Fresh Meat Balls....... a GO 
ATOTHEM «2.1, ooo us caves se. 63 | Gout.. ScD TihoMeaeatace SAL 
Cherry Pie......sseceseseeee 66 | Ginger Beek Mee Oe 
Currant’ Pies... Kis... ses 68 | Graham Bhwad Ob) fey 
_ | Custard Pudding.......... 7 Oran eer Nats: 3.37 esa. 62 
Cheap Custard... ...... 72 | Ground Rice Milk........ 101 
Crab Apple Preserves..... 78 | Headache... .......seseeeee. 19 
‘Citron & Melon Rinds... 78 | Hiccoughs.................. 20 
Chicken Broth .......... uae 82 Hydrophobia... i 21 
Clear Gravyici.....e seveeees 83 | How to Obtain “Good 
Choice of Meats..........+. 87 Health and 7 aa 
Choice of Fowls ........... 90 VISOMM Cit: ossieecpetieare’” oo 
Cooking of Fowls....:.... 90) Hard | Sdap... Pence. OO 
Harvest Drink. Pet moe ty Bik 82 





CONTENTS. Vv 
Page : Page 
How to make Coffee...... 66 | Punctualityisiadis. WEN t 
Hens Bivreaie: crgeness. AO | Patience .stebsscs ies Beer dee 4 
How tomake Good Bread 53 | Politeness .............c.ce8 5 
Hoe Cake... ........cc00008. 66 }/Parental Commands...... 7 
Hot Hemtonade... ci ic5.... 108 [Poly pus: :iteoss.ccaehisees 13 
Improvement of Time.... 8 | Putrid Sore Throat....... 16 
ink Used for* Tyga. 42 | Pilessic. cites: oa 17 
Ink Powder for Immedi- Pre Airwyiwil.is.. 2eae 28 | 
GLOLWSCsstriitt.. cddvancst 42 | Patent Soap.........ccreseee 30 
_ndeleble Tinks... nn, 42 | Proper Diet....q.+. +--+... 28 
Foy Steps. ..ccl chele, 50} Powder for Removing 
Indian Griddles............ 55 Dendii Her Wie. 3.00... 
Indian Cake..i. it ec8.03! 55 #Plain -Fritters....6...0..5.% 
Foe Greamis.....ie0 iteees sts 747 Pound Cake.....5...cs.0ee0r 61 
ltems for Housekeepers 105 | ‘Poor Man’s Cake.......... 64 
Johnny Cake......scss0cee 54| Potato Cake..sssseeeeee seo GA 
J OlliGa cei Ahir... ett 76.| Plumt Plies smvadederoatoges 66 
DEMS s53. 30. eeaveie heeds dete 76} Pumpkin#® Biewu dys... gecs 67 
FONG S wees Were vvee Gensiees 6: }sPeach- Pie. tg cSN 7s tg Bes 67 
Labor-saving Soap........ SU Potatondlert.«aslentasssee 69 
Lemon Beer. .)... 30 00082 $4.) Pie) Paste. cis sess catecee toy 69 
Lemon, Pid. ....2s cada 67 | Potato Pudding............ 71 
Hem onades 20.05 ..3.. eles 38 | Péaches.forMea.sis....05- 77 
Lemon Cream...i..5.3'./#% (41 Péarsifor Tea..cc. dusk 17 
MUL dNe sa .wdewerer secs s. tee 5 | Pea Soup... isece seduseedece 81 
Mortification ’......c9 0. 18} Porke Steaks... <2 4.008. nace 88 
MUM BB. teal sie se ee eee TGih POrksBiovs | uisee..o cc. 9 aa 98 
Miscellaneous Recipes... 30 | Pigeon Pic.........+..e+ee 99 
Molasses Beer.......scoseees 32. | Potato. Bie. Ric. 2.262.005. 99 
Mushroom Catchup....... 38 | Preserving Eggs........... 99 
DENCE PIC 6 pees ee datedal 65 | Poached Hggs..........++ 100 
MailkpRorridge.tt ...irsseses 101 | Panad aeons wee cstdos $e 102 
VERVE N G65 0.0, odio Gee's Gods 108 | QUINSY  eovaccsdecesies soncees iG 
Negligence ...sscsseceeeeees 6 | Ricketts ...jckayssseceessso 11 
New Shaving Soap....... 21°) Ring, Worms... var, -cende 11 
Nice Sponge Cake........ 60 | Rheumatisntaesc.. ccs: 15 
Nut Cake... 61 | Recipes, comprising Bw 
Nourishing Dishes for the variety of Subjects.s... 39° 
DICK, -scaitsincas sieeebnd, 101 | Red Bottle Wax........ 52 
Oil for the Hairs’. Aece2. 51 | Rye and Indian Bread... te 
Onion Soup?... esas cces 82 | Rice Cake.. stapes he bua 57 






eee eeeoee coos @eeeses 
ye { 





V1 CONTENTS. 
Page 
Rhubarb Pie...... oseporeces, OF | TEMPCL .-r.cs0sesrerieerereees 
TRACHy CUSLETC .se2.s cet «anes 72 | To acquire a good Repu- 
Rules for Preserving RACLOD fo ssh nscale emins 
Fruits, Jellies, etc..... 75 | The Influence of the eld- 
Rice J elly «a0 4naeuea "eee 74 est Child Wb... Ajevese 
Rules in regard to Cook- PUOMTCD cas co ocean se 
Ing. Meateeierrcen.says: B47 PUMOT Ss auiiigettes's voc 00s 
Rules for Carving ....... 85] To stop the Bleeding of 
Regulation of. Time in a Wound.. Fe! 
COO IGE «+ saprere os eseeinas 86 | Tic Doloreux.. Deh ends con 
0a st Pmed ciecen' ss dies See a5 87 | To remove Proud Flesh.. 
Roasting Mutton and To keep Soap Grease..... 
PMO WIS nesses sr ebileeauite'sn. 86 To make Lemonade....... 
Geet Bork, 1.5; daly dieu. 88 |To restore Acid Beer,.... 
Roasted Spare-Rib and |} To make Sarsaparilla 
BU OUIGEr . apkisgtretse +e SOMME NLCAC: 5 c7ihs spincvteliin ee 
Roast Veal..........-.-+.-. 89] To make Sarsaparilla 
ae Roast Chicken. .ri.. ieee 91 TCTNOD, POD shige sesgess os 4 
Dip meoastTUricey cies saaets «asd BO HORE eos cnet cts ece evades seve 
Gast, PIGEON as, ededesese 91 | To make Whisky Vinegar 
Boast |Goose...ce.c., saddens 86 | Tomato Catchup........... 
B@ast Duck. ..disedpeess 0 91 | To make good Blacking.. 
FEGastyeLUrile iss .gose os sea 92 | To water Oil for Painters 
ESIBOCCTUSE,....scisovecers 97 | To prevent a Tea Kettle 
Rice Caudle .......0c0 veces, 103 from coating............. 
MOEN ends ssacnns's «0 dong s ing | To clean Gold... 024,..333 
Simple and safe Reme- —_| To Preserve Milk.......... 
dies for Common. Dis- To clean Brittania or Bile 
CABOG: .cpe0000 eapeseean ie s's 10 MON aracs sss ccauad bvtm ee ahiovcs 
Salt ROU... 5:25 dodo one oa 12 | To Destroy Red Ants.. 
PCP OL Glos vogases Saath one oo 12 | To Cleanse Black Veils. 
Sickness at the Stomach 20 To Preserve Hame........ 
Spinal Afféction........... 20|To Destroy Crows in 
Cate fe aM RR * RA 22 Cornfields jason) awed dead 
SGP SOM sbs.csssra-s Moselle. 30 | To give Silver-a Luster.. 
Silyer Top Beer... - 85] To take Grease out of, 
Sugar NAO PAT i ists, cos. BT |, MADSILK dices ssieg cae. sed 
_, Simple: mode of purify- To Preserve Cheese from 
vo ang pe es Ea ce 47 WE LEOS TREE ca .coe's oo caamas one 
Training me LTE A oe 38|To Preserve Polished 
Talents... 5| Steel from Rusting... 


43 


CONTENTS. 


To Remove Spots of 
Grease from Paper..... 
To Cleanse Tin Ware.... 
To Cleanse Looking Glas- 
, eges 
To Keep a Floor Clean... 
To Remove Mildew from 
Linen 
To Remove Grease from 
boards 
To Prevent. Ink from 
SPORTING, .5..-0cuaheew lane 
To Prevent Mould in Ink 
To Make Yellow Butter 
To Pickle Vegetables..... 
To Pickle Cucumbers.... 
To Preserve Shoe Leather 
To Keep Moths from 
Clothesen eit Gotere. zs 
To take Stains out of 
Mahogany 
To make Patent Cement 
To prevent Brass from 
Corroding 
To destroy Snails and 
Slugs 
To destroy Grubs......... 
To change yor to a Deep 
Brown 


COTCeeesse FES Eee Geeee 


ee oeereneren Peeseneen 


Peerevcoreeese C8 eee) 


weeeesees Dose 00 


©0989 ree Coeeeee0e 


eee eeeees oo oveeeen0% 


To take off a Gold Ring 
sticking tight to the 
DN GELs ssctevsdncnaneendeks- 





To remove Blue Spots 
To remove Writing Ink 

from a Printed Page... 
To Temper Earthen Ware 


48 


49 
49 
51 


50 
51 


To prevent the Hair from 
falling. Of... ss1ccs0s calle 


To kill Weeds in a Brick 


Walk 
To render Cloth Water- 
proof 
To Tabrarians. ....omcasehe 
To Merchants............ ¥s 
To polish Stoves........... 
To make Brown Bread.. 
POP Kees Osi icc ss. oes sey 
Toast without Butter.,. 
To make a Whip.......... 
To Clarify Sugar.......... 
To dry Cherries and 
PYGMIES joss sth y vais mao 
To Roast Snipes and 
Wood cocks. ...isccoserces 
To Boil Salt Codfish...... 
To Boil any kind of Fish 
To Bake Fresh Shad..... 
Ro. try JProuts pce sveaseat 
To fry Smelt and Floun- 
COPS j. jascc Meseencene amaett 
To pickle Salmon.......... 
Rb dry, Hels sci. .icnaentaaes 
Vo fry, Herring «0% szsusee op 
To dress Lobsters cold... 
To roast Lobsters.......+. 
To fry Lobsters... ueusseee 
To stew Oysters......+..0« 
To make Pot-Pie......... 


To cook Eggs and Pre- 


To fry Eggs. cecseeseseceee 
To cook Eggs and Pre- 


To boil Eggs. ...eseseeeeeees 
Toast Water......+++e+9 ne 
The Art of Cooking...... 
Variety of Moral Hints. 


eovercsese eovecvcececse 


Page 


51 





* viil 








pMariety of nite Wedding 
Cakes 


wees eoese coer ereoe Fee 


a Jariety of Pies, Pud- 
dings, Custards, etc.. 
Vinegar Pie.) Vadnemeeess. 
Veal Gravy ..cccsccesecreees 
Veal Broth.....se.eseeeeeees 
Veal Piesiiagesl: scot. 
Washington’s Code of 


Manne?TS se cceee severe 
Warts ..ccccccecccsccee scceee 
Whooping Cough. .....0s 3 
Worms in Children....... 
White Spruce Beer.. 
Walnut Catchup.. cece 
Water Proof Glue.......+- 
Whitewash... ...cccerescseees 


~ Warm Biscuit......-eeeeee- 
‘Whortleberry Pies......+. 


Water Gruel......e0ee os 
Yeast Recipe....s.ccoceeees 
Besolution .....eecceceee ove 
Forgiveness... .secoseeees eee 
Goolding .....cseeceevereerere 
Brysipelas.......sseseseereee 
Night Sweats........+ esse 
Gravel .....ccccseceseeeceeere 
Root Beer........esseeceeeee 
Fountain Drink.........++. 
Bloating in Cattle......... 
Staggers in Swine......... 
Feathers... Mridevcce 
Soda ibs Liduidaeervenel sobs 
Flannel Cakes.. 

Excellent Apple Fritters. 
Milk ToaSt......ceceeeeeees 
Muffins 
Brides’ Loaf......s.+ereeres 
Loaf Cake, ..cccececeeeee ces 


cone ecees Soeeeuesos eee 


CONTENTS. 

Page Page 
Soda Sponge Cake........ 60 
Soft @alip...s.. vee. eee 60 
Icing for Cake......+.+.+.. 61 

65 } Soft Gingerbreat TMG. S303 62 
69 | Hard Ginger Ppread .....eee 62 
83 | Shr ewsbury Cage’. . 3. Jie 63 
82 | Soda Loaf Cake........... 64 
98 | Green Apple Pie........... 65 
Another Method........... 65 
9'| Quince Piec.......6.ssesssees 67 
10 | Squash Pie..........+0eeeees 68 
17 | Cranberry Pie.........4. 68 
91 | Steam Pudding............ 69 
32 | Sauces and Creams for 
38 PUdINGS......ss0.eeeeees 78 
50 | Strawberries for Tea..... 77 
52 | Vegetables .........ceseeee 79 
54 | Soups and Gravies........ 81 
69 | Gravy for Fowls.......... 85 
101 | To boil a Tongue.......... 89 
BE SOUSC sven ssoee soneuneeelesenes 90 
4 | Roast Ducks and Geese. 91 
5 | Savory Pies. .:+....seseseees 96 
BP Mutton. PAG sens. tiees docken 98 
VA Scrap yee egies cee ecea 99 
19 | Scrambled Eggs........... ‘100 
DO) OMe|l’t veecssteid cove loans tues 101 
Q1 | Sippets.....cseessceeeses sevens 102 
92|A fine Draught for a 
31 Combis] thet. ek, sapiens 104 
84 | Garden Flowers, Trees, 
45 | Shrubs, etc., etc.......000.. 109 
BO | Slipiiia!. 0. cccseceevieneeess 109 
51 | SUCKerS. «0.23... .0eceseneree' eae 110 
Ha | Shrubsit...daqioes.s.adeegie 110 
BB | Dahlia...... ...c0cese'scimanmaumamel O 
5G || TGaihy alee.) usikieeaay We Sess 110 
58 pe Geramiums ..0......ccecesece 111 
58 | Monthly Rosel..........0+ 111 
59 | Honeysuckle .........seee0 id 
59 | Garden Roses. ......se0e- gece wail 





CONTENTS. 1x 





Page — Page 
Soap for killing Borers in To clean light Kid Gloves 123 
Treearn AANA, .. 112 | To restore rusty Crape... 123 
Apples 22: ,0gedvaeg.......: 112 | For restoring. Silks....... 128 
Pears:..:.(uesatwesstyss. 112 | To remove, Dyes: Stains 
POACh: .s.cMargrscisdesitesiess 112 from. hands... agave 123 
PHIM HRA sR, 113 | To wash Woolens......... 134 
QOINGOIM 1) 02s. 0 ssdeetenes 1138 | To cleanse Woolen Shawls 
GOOSEDELTY ....... 0000 vecvere 1138 SUL SiMe es A gaet agate 124 
Raspberry siesso ceeds 113 | To remove Putty and 
CarranW Argh: 20 114) Paint from Windows... 125 
Strawberry ................. 114] Medicines valuable to 
ASPATOGUS wissresse veers veoe 114 every Family............ 125 
Pepper Grassi... 0.0, 114 | Soda Water............0600. 125 
Rhubarb... GM. cl, 114 | Mixture for Bowel Com- 
Cucumber! Hkh Wiad PIG), | plats ue Ak WiKi 126 
Lettuce )...His3 115 | Costiveness.......0 00s. sce. 126 
x Complete Family Dyer W ormibelixin, 22: 00s vgee. AMO 
and Cleanser............ TLS Opodeldbe. 14.0 sa. 053 126 
On! ColorBii7inis2... Mee: 115 | Paregoric ........ Mu adtiercek 127 
Royal SECURE ad 116 | Healing Salve.. ey Dae 
Common Slate............. 116 | Rheumatic Tincture. an, 2% 127 
Nankeen.i...scceetee B16 | Invalid. Cordialiiwean 0.04 128 
A bright N ankeen.. es tustewe 116 ; Headache Drops.......,... 128 
A Purple Slate.. ..». 116 | Consumptive Balm....... 128 
For Tadey. att weeoseeeee 117 | Grand Family Sanative.. 128 
IVE DING. 7. seadds tec dilens 117 | Heartburn Lozenges...... 129 
TGirel, COLOY tess is. saseeadee 117 | Volatile Linament........ 129 
Orange Color... ccdisscces 117| A Syrup for cleansing 
Crimson Color... ...scecses 118 the" Blood tas qeueesame 129 
Ce 1) eS PPMP Si 118 | Urinary Mixture.......... 130 
Scarlet....... aia an soosee’ 119)):Balsam-of Honey.s: cise 130 
To color Black..sc.ssseseee 119 | Cough Syrup...........+00. 180 
To color Red...............020 | Composition ....sa9a ...... 1380 
To color Yellowss.s.s.+.... 120:| Mot Drops... acu. orga on. 
To color Silk Green....... 121 | Godfrey’s Cordial.......... 131 
To bleach Bonnets........ ; 121] Eye Water.....0..0cssee ees 131 
To dye Chip and Straw Tincture of Lobelia....... 1381 
Bonnets Black.......... 122 | To remove Freckles... .. 132 
Bleaching Cotton.......... 123 | Indian Recipes. .......++ ++ 1382 
To clean ‘and mee Feath- The bite of a Snake...... 1382 


OTA. ii iiecerescececeveectcs 120 "awards Ulcers::.°... saat 183 


7 oe 


x CONTENTS. 


Page 
Bore brat: cedesssialeenas 133 
A Cure for Bleeding at 
the Stomach....... sideles 133 
For the Dropsy....ccss.ere 1383 
alt RHEUM. ...0.sedtenes ove 1384 
(1) RE 5 See 18 


For Rattles in Children.. 134 


Corns on feet and Toes... 134 
Cure for Gravel.........0.. 135 
Salve for a Burn............ 185 
For a Hectic Cough...... 135 
A weakness in the Urine 
vessels, \..scdartevstay.» 185 
A Cure for Lockjaw...... 1385 
A certain Cure for com- 
mon Cold.. <paotewsy LOO 
A List of Simples which 
should be kept for use... 136 
Liquid Measure.......+. 138 
Dry Measure....ceocssevecs 138 
Ladies’ and Gentlemen’s 
Polite Teacher.......... 1388 


Page 

Formsof Invitation Cards 139 

How to address a Lady.. 140 

Rules for Conversation... 140 

Language of a Finger 
Ring... 

Hints valuable ‘to Young 


. 141 


Ladies.. . 141 
The Hat..... es os seieawtle 142 
"ERG: Drees. cies chess orb cend 142 


How to Dress the Hair... 
Hints to Young Gentle- 


144 


BTR re. aa a cease 144 
Choice of a Wife.......... 144 
How to treat a Wife...... 145 | 
Dress of Gentleman...... 146 
Rules for conducting 

Public Debates and 


147 
147 


SGA KING: 5s <soeleled. 0} 
Election of Chairman.... 


Duties of Chairman...... 147 
Sudden Accidents and 
EMEPENCIES....050ssee0% 149 


THE FAMILY TOKEN, 


OR 


BOOK OF PRACTICAL ARTS AND SCIENCES. — 


- CHAPTER I. 
Variety of Moral Hints. 
Tur vearmanal industry is success, while idle- 
ness is punished with obscurity and disgrace. 
TRAINING THE MIND. 


A well-balanced mind can carry a man through 
life, so that he will not be the sport of. every 
change that flits across the scene. , And it should 


always be borne in mind, that this high attain. __ 
ment is in a great degree owing to the influence 


of habit. 

The frivolous mind may continue frivolous to — 
the last,—dreaming over trifles, or creating for 
' itself fictions of the fancy. The distorted mind 


+ 


may continue to the last, eagerly pursuing its 
speculations, constantly departing from the truth. 
The vitiated mind may continue to the last, the 
slave of its degrading passions; such is the 
power, and such the result, of mental habits. 
Then, in early youth, aim at the mastery of the 
mind, as habits may be unconsciously formed, 
the influence of which may peril the happiness 
of life and the immortal interests of the soul. 


RESOLUTION. 


Be resolute! ‘‘ Firmness of purpose”’ is al- 
most omnipotent. Sheridan was once timid; 
“buf,” said he, “it isin me, and it must come 
out.” From that moment he rose, and shone, 
and triumphed in consummate eloquence. 


PUNCTUALITY. 

This virtue is all-important—and why? be- 
cause it promotes the peace, order, good temper, 
and prosperity. of a family; because it gives 
weight to character; and, like other virtues, it 
generates itself. Children will be punctual if 
their parents are so. 


PATIENCE. 


Be patient, and thus derive from the severest 


5 
misfortunes and trials both instruction and hap- 
 piness. 


FORGIVENESS. 


Would you gain a glorious victory over an- 
other? if so, forgive, in kindness, all injuries 
done you by him. 


TALENTS. 


No one knows what he is capable of doing. 
Would you give light to the world? dig deep 
and long. Would you die a fool? be inactive— 
mourn because you were not born a genius. 


POLITENESS. 


Let it be cultivated, and its beauties will daily 
unfold. It is a passport to the respect of the 
refined and intelligent, and.also wins favor from 
the vulgar. 


TEMPER. 


Acquire and retain a good temper; it is more 
valuable than gold. 


MILDNESS. 


‘‘ Honey attracts more flies than vinegar;” 80 
will the gentle always have friends. 


a . ee 


iy 


- ‘ a 
a oe. a 


KINDNESS. 


Would you relieve yourself, help others. A 
word may crush the brightest hope. A smile of 
love may revive the dying. 


CHEERFULNESS. 


Those who benefit the world, who here remove 
a weed and there plant a flower, must be cheerful. 


DISCONTENT. 


Give a man wealth,-honor, luxury, ease, and 
all the comfort which earth can afford, still dis- 
content will poison all. ; 


NEGLIGENCE. 


Some persons are careless in all they do. If 
they study, it goes no deeper than the surface; 
if they work, it is done unfaithfully ; are always 
neglecting things of more importance for some 
trifling affair. Minds capable of high efforts, 
of extensive usefulness, have been paralyzed by — 
the influence of this evil. 


SCOLDING. 


What makes people scold? they never have 
been governed themselves ; how can they govern 





Mei 55 | me 


an, 4, EY 2 
. >< r 
SF a) a 


T 
others? Would you know who govern well? 


Those who are prompt and resolute, but steady 
and mild. 


TO ACQUIRE A GOOD REPUTATION. 


Endeavor to be good. Be more ready to com- 


mend than blame; bé honest in all your deal- | 
ings, and “always de to others as you re 


have others do to you.” 


PARENTAL COMMANDS.: 


Be careful to make few commands. Run no 
risk in giving orders; but if you make them, let 
nothing be an excuse for disobedience. 


THE INFLUENCE OF THE ELDEST CHILD. 


The eldest child will be a model after which 


the younger members of the family will be fash- 
ioned. How great then the responsibility of the 
parent in the training of the eldest child. 

- 

: SLEEP, 

When nature calls for rest, obey her orders. 

It is like the “balm of Gilead” to the weakened 
frame. In good health, from six to eight hours 
sleep is generally sufficient. 


wy 
oN , 


q 


‘ 


IMPROVEMENT OF TIME. 


Always employ your leisure moments; have 
something to do. Have convenient work at hand 
that your time may be well employed during a 
social call or in moments of leisure. There is 
time enough for the performance of every duty; 
hence, if anything is neglected, the fault is ours. 
Instead of saying much about your employment; 
or wasting time in procrastination, set yourself 
promptly and resolutely about your work. 


DR. FRANKLIN’S CODE OF MORALS. 


‘* Kat not to fulness; drink not to elevation; 
speak not but what you benefit others or your- 
self. Avoid trifling conversation. Let every 
thing have its place; let each part of your busi- 


aS lod 







ness have its time. Resolve to perform what 
you ought; perform without fail what you re- 


» resolve. Make no expense but to do good to 
others or yourself, wasting nothing. Lose no 


time; be always employed in something useful. 
Use no deceit, think innocently and justly, and 
Of you speak, speak accordingly. Wrong none 
by injuries, or omitting the benefits which are 
your duty. Avoid extremes; forbear resenting 
injuries. Suffer no uncleanliness in your body, 


i) Ny 


9 


clothes, or habitation. Be not disturbed about 
trifles, or at accidents common or unavoidable. 
Imitate Jesus Christ.” 


EXTRACT FROM WASHINGTON’S CODE OF MANNERS. 


‘very action in company ought to be with 
, some sign of respect to those present. Be no 
flatterer, neither play with any one that delights 
not to be played with. Read no papers, books, 
or letters in company. Come not near the pa- 
pers or books of another so as to read them. 
Look not over another when he is writing. Let 
your countenance be cheerful, but in serious mat- 
ters be grave. Show not yourself glad at an- 
other’s misfortunes. Let your discourse with 
others on matters of business be short. It is 
good manners to let others speak first. Strive 
not with your superiors in argument, but be 
modest. Take admonitions thankfully. In your 
dress be modest, and consult your condition. 
Play not the peacock, looking vainly at yourself. . 
It is better to be alone than in bad company. - 
Let your conversation be without malice or envy. . 
Urge not your friend to discover a secret. Break 
not a jest where none take pleasure in mirth. 
Gaze not on the blemishes of others. When an- 
other speaks, be attentive. Be not apt to relate 








be 


10 


news. Speak not evil of the absent. Labor to 
keep alive with ci of heavenly fire called 
Conscience.’ 





CHAPTER ILI. 


mnt and Safe Remedies for Common. Diseases - 
and Accidents. 


CHILBLAINS. 


THESE sores are caused by frost, and are often 


very painful. Where the skin is not broken, 


bathe the part in strong alum water; this will 
cure if continued a week or two. Copal varnish 


is good. Also pig’s-foot oil will effect an imme- 
diate cure. : 


* 


BLEEDING AT THE NOSE. 


Grate salt- dried beef, and take two or three 
Ais: ; this is a sure remedy. Other remedies 


will often suppress it—as the following: pour 
cold water upon the back of the neck: raise the 
. left arm, and keep it up some time? soak the 


feet in warm water, &c. 


~ t 


WARTS. 
Apply caustic ; wash the warts with milk weed. 





— — 
/ tt 

. Another: rub them with fresh beef every day 
until they disappear. ‘This last is effectual. 


CORNS. 


Take of verdigris, 2 ozs; of bees’-wax, 3 ozs. ; 


of ammonia, 1 0z.; melt the two last ingredients 


together, and just before they are cold add the 
verdigris. Spread on small pieces of linen; ap- 
ply, after paring the corn. This has cured ob- 
stinate corns. 


_. BILES. 

_ Apply a poultice of warm bread and milk. 
Reh adios for purifying the blood should be free- 
ly used. 

A CURE FOR STINGS. . 

Bind ona thick plaster of salt—it will soon 
extract the whom 

RING-WORM. . 

Lay a penny in a spoonful of vinegar, and 
after standing a few hours, apply it often; this 
- will cure. Common tobaceo juice is good. 

RICKETS. 
Keep the bowels regular; bathe the Bol in 


> 


| 


; 


12 
tepid salt and water; use friction; live on a i 
vegetable diet. 


_ SALT RHEUM. 


Use a wash made of one pound of yellow dock 
leaves, boiled in one quart of beef brine, and one 
pint of urine, one hour. At the same time, 
cleanse the blood with a syrup’ made from elder 
bark, yellow dock, and sarsaparilla root. This 
has cured very bad cases. 


SCROFULA. 


_ Bathe daily in sea-water, and take small drinks 
of the same. Live on a nutritious vegetable diet, 
and keep the bowels sufficiently open. 


THE ITCH. 


- For an infallible remedy for this dreaded and 
loathsome disease, use red precipitate, with an 
equal quantity of pulverized sal-ammonia. Or 
make use of sulphur, which is very effectual. 


: TUMORS. 


Use.a poultice, made of equal parts of slippery 
elm and Indian meal; mix with weak lye, and 
add a little salt. 3 


¥? | “ 
¢. | 13 © 
oh. ; @ 

of 7 ) 


POLYPUS. 


Take equal parts of pulverized blood root and, 
bay-berry, and use it as a snuff. If the passage 
is nearly closed, touch the diseased part with a 
swab, dipped in the snuff, as far up as possible. 


MORTIFICATION. 


Give the patient,tonic bitters, and a glass of — 
yeast 3 or 4 times a day. Also apply poultices 
of yeast, thickened with flour of slippery elm. 


BRUISHS AND SPRAINS. 


Apply to the part affected a poultice, made 
from a pint of soft soap, a handful of salt, a tea- 
spoonful of sal-nitre, powdered. Or bathe the 
part in “ hot drops.” 


CATARRH. 


Snuff freely of Castile-soap, powdered. Or 
use the catarrh snuff, and bathe frequently in 
warm water. } 


We) 
Se 


COSTIVENESS. 


Hat regular of an open, nutritious vegetable 
diet; and also solicit an evacuation at a es 
Feng each day, without fail. } 

: B 





see 


Bee 


14 > 
Where a person is punctual in this respect, ' 
constipation of the bowels cannot exist. 


FELON, 

Soak the finger in strong, warm lye, for hat | 
an hour at a time, frequently. Also make use 
of strong poultices. 

CURE FOR A BURN. 


Take equal parts essence of peppermint and 


sweet oil; put on with cotton. It will not fail 


to cure. 
ACID STOMACH. 


, Prepared chalk (always to be found at drug- 
gists) is an excellent remedy. 
| CUTS. 


Apply brown sugar until it ceases bleeding ; 
then use common healing salve, with sugar melt- 


ed in it. 


TO STOP THE BLEEDING OF A WOUND. 


Apply the inside of puff-ball to the wound. 


. Or use flour and lint. 


AGUE IN THE FACE. 
A plaster made of equal parts of brown hard 


) 15 


* 


\. 
al soap and brown sugar, mashed together and used 
as a plaster, is an excellent remedy. 





RHEUMATISM. 
Bathe the part with a strong decoction of al- 
cohol and pepper. : 
DEAFNESS. 


Use sweet oil, with a few drops of sassafras 
do, added; drop into the ear once or twice a day. 


TIC DOLOREUX. 


Apply a mustard poultice; it has almost 
worked miracles. 


‘BLEEDING AT THE LUNGS. 

Eat of raw table salt freely. Or take equal 
parts of powdered loaf sugar and rosin 4 times” 
a day; or drink freely of a decoction of yellow 
dock root. 

COMMON SORE THROAT. 
A gargle of salt; vinegar, pepper, and water, 
in proportions to make it agreeable, will cure 
common sore throat. 


PUTRID SORE THROAT. ; 
~ Add to half a pint of boiling water three 


Te t 





spoonfuls of Cayenne pepper’ and two spoonfuls He 
‘of common salt, let it stand one hour. Dose, © 
one table-spoonful every hour; also use it as a 
gargle. This has been proved infallible. — 


EAR-ACHE. 


Cotton wool wet with sweet oil or paragoric, 
hot, and the ear bandaged, will give instant re- 
lief. Or put into the ear the heart of a roasted 
onion. 


QUINSY. 


Inhale the steam of vinegar, and bind hot tan- 
sy or wormwood on the throat. Gargle weak lye. 


MUMPS. 


Keep up perspiration if possible; be careful 

“Jest you take cold. If there is costiveness, use 
injections of water and Castile-soap. Cover the 
swelling with cotton, and bathe it with volatile 
liniment. | | 


ERUPTIONS. 


Dissolve Epsom-salt, and bathe ays parts af- 
fected three times a day. ‘There is nothing so 
good. ; ; 


r 17 
om PILES. 


Make daily use of a syringe, with warm water 
and Castile-soap—a mild and sure cure if per- 
severed in. <A decoction made of “ Balm of 
Gilead”’ buds, with alcohol, has cured inveterate 
cases. 


CROUP. 


Wrap up the child to promote perspiration ; 
dissolve half a tea-spoonful of ipecacuanha in 
half a tea-cup of warm water; sweeten and give 
a half, or whole tea-spoonful every five minutes, 
until vomiting is produced. Onion juice and mo- 
lasses may be given to vomit, but no time should 
be lost. It is known by a peculiar whistling in 
the breathing. 


WHOOPING COUGH. 


A tea-spoonful of castor-oil, with a table- 
spoonful of molasses, to be taken when the 
cough is troublesome. Live on a light vegetable 
diet. Always keep the bowels open. 

COMMON COLDS AND COUGHS. — 
' Drink freely of hoar-hound tea, it is excellent. 
Make a syrup of equal parts of honey, molasses, 
and vinegar, let it simmer over the fire about 
vs ee : | 


” 


18 i A 

| | ’ 

half an hour, then add a little ipecac. Dose, re 
table-spoonful whenever the cough is trouble- 


some. 


CRAMP IN THE STOMACH. 


If the pain is severe, take half a glass of raw 
brandy, with twelve drops of laudanum ; or give 
fifty drops of paragoric. “If not, a tea-spoonful 
of essence of peppermint or composition tea will 
relieve. 


CHOLIC. 


If bilious, and the bowels are inactive, injec- 
tions are the anchor of hope; they should be 
given at first, and made as follows:—To a pint 
of starch add half a pint of molasses, a pint of 
milk, a wine-glass full of sweet oil or fresh lard, 
and a tea-spoonful of table salt. Give as much 
ag patient can bear every two hours, until relief. 
is obtained. A tea-spoonful of laudanum added 
to'a pint of strong mint tea, and a few swallows 
taken every five minutes, is very beneficial. 

For Common Cholic, put together a tea-spoon- 
ful of Cayenne pepper and double the amount 
of sugar, with three times the amount of boiling 
water ; sip as soon as cool enough to drink. 


4 


p ae” 


a ~a a 


CHOLERA MORBUS. 


If the pain is distressing, use the remedies 
prescribed in Cramp and Cholic. 
% 


DYSENTERY. 


One or two doses of rhubarb may be taken 
with good effect; the bowels must be regulated 
by a suitable dies 


DIARRHEA. 


It may be stopped in a few hours by eating 
parched rice, boiled in the usual manner. Scald- 


ed milk or arrow-root are good. The diet should 


be light and mucilaginous. 


ERYSIPELAS. 


Take an oz. of cream of tartan, to a quart of 
cold water. Dose, half a,wine-glass full every 
two hours, day after day ; Seep the bowels open 
with Epsom salts. Apply copperas water to keep 
from spreading. | 


HEADACHE. 


Drink freely of strong thoroughwort tea — 
very efficient. 


26 


HICCOUGHS. 


Take a swallow or two of vinegar, or a long 


draught of cold water. 
: <# 


SICKNESS AT THH STOMACH. 


Drink peppermint tea; eat freely of raw salt. 


NIGHT SWEATS. 
Drink freely of cold sage tea—said to be a 
certain remedy. 
CANKER. 


Drink a tea made of low blackberry leaves, or 


raspberry. Burnt alum held in the mouth is good. 


ASTHMA. 


Burn a piece of brown paper as big ag your 
two hands, that has been dipped in strong salt- 


_ petre water, in your room upon going to bed; it 
! will give great relief. Syrup of squills, in small 
doses, is the most simple remedy. | 


SPINAL AFFECTIONS. 


Bathing i in strong, tepid salt and water is at 
for all bone diseases. | 


S gt oa 


~ 


WORMS IN CHILDREN. 


Make a strong sage tea, and dissolve in it half 
a tea-spoonful of saleratus. Salt and water is 
excellent, especially if there are symptoms of fits. 


HYDROPHOBIA. 


Wash and cleanse the wound immediately, and 
apply to every part of it “nitrate of silver.” 
This destroys the poison which will come away. 
If faithfully applied, a celebrated physician de- 
clares the sufferer perfectly safe. 


TO REMOVE PROUD FLESH. 


The following recipe has been practised in 
England for years with great success. It is 
simply this—pulverize loaf sugar very fine, and 
apply it to the part affected. . 


GRAVEL. 


Take a handful of smart weed, make a tea of 
it, and add one gill of Holland gin. Take it 
all in eight hours; the best of remedies. Or 


drink lime water freely. ae é 
cour a he, a i 


Use penny royal tea, and me the Ae 
leg covered with soft wool, wet in sweet oil, 


+f 


ae 





7 


bo 
bo 


SCURVY. 


Eat very freely of vegetables and fresh meat, 
and gargle the throat with Cayenne pepper and 
vinegar. 


CHAPTER III. 
How to obtain Good Health and Bodily Vigor. 


Says old Isaac Walton, “the essential ingre- 


dient of human felicity is good health.” 


‘Good health depends upon and creates bodily 
vigor.’ The art of improving the health and 
prolonging the life has been much studied, and 
many important principles have been settled. I 
propose, in this essay, to notice some of the most 
valuable of these principles. 

Let me promise, however, that bodily vigor 
is not to be obtained by drinking ‘ Elephant’s 


milk,” preparations of “Iron,” “ Sarsaparilla,” 


or other drugs or nostrums. Drugging often 
makes the matter worse; self-drugging is the 
height « of folly. 

Taking all sorts of advice from people incom- 
petent to judge of the cause of your debility, or 


* 


' 


al 23 


of the nature of remedies, is absurd and ruinous 
to health. A carpenter or mason will not pre- 
tend to mend your boots, but he will presume to 
mend your health ! 

The chief important sources of bodily vigor to 
which I will call attention, are the following :— 

The first, and one of the most important 
sources of bodily vigor, is exercise. 

It promotes the rapid breaking up and rapid 


formation of flesh. 


It promotes breathing, digestion, Circulator 
and purification of blood. 
It produces great power of contractility in the 


muscular fibres. 


It enables a person to eat a larger quantity 
of food than he otherwise could, and to convert 
that food into blood. 

It keeps the body free from fat and dead mat- 
ter, and renews the flesh often, keeping up the 
highest degree of vitality./ 

It reduces the nervous sensibility of the bedy 
and brain, and renders the individual cool, calm, 
hardy, good humored, and insensible to slight 


causes of uneasiness or pain. Sensibility is not 


happiness; if it were, it would be wise to get the 
itch, for the pleasure of scratching. Rough, 
good health is better than sensibility. 


24 


_ Again—while exercise lessens nervous sensi<" 
bility, it increases animal courage and ambition. 
Exercise also increases the size and power of 
all the organs and faculties, under one condition, 
that is, if exercise be regular and not too great, 
‘and alternated with natural periods of rest. 

What is the amount of exercise necessary to 
create a high state of bodily vigor? Answer. 
Four or five hours of active walking, riding on 
horseback, or labor in the open field daily. ‘Two 
hours of active exercise in the open air, daily, is 
the smallest quantity compatible with health, or 
with the usual habit of eating and ieee to 
maintain good health. 

_ The less exercise, the less must be the quan- 
tity of food consumed. If you feed a horse free- 
~ ly, and don’t work him, he will die. 

The second important source of bodily vigor 
is the due regulation of the food, or simple, ab- 

stemious diet; temperance in eating. 

Remember ‘ Dr.. Abernethy’s”’ advice to a 
Wealthy. invalid—“ Live on sixpence a day, and 
earn it.’ 

The prize fighters, “ae training, are made to 
undergo an immense amount of severe exertion 
in the open air, daily, for months, while fed on 
a simple though abundant diet of bread, water, 


and meat, until the requisite vigor and insensi- 
bility to blows is attained. 

The proper quantity of food—solid food—for 
a person that does not labor in the open air, is 
from one to two pounds, only, in twenty-four 
hours. ‘This should be lean meat (beef, mutton, 
and fowls, being best). Abstemiousness is the 

- great principle for persons leading a sedentary 
life. 

The third source of bodily vigor is a great ex- 
pansion of chest, and a large consumption of 
pure air. 

Always walk with the body erect, shoulders 
thrown back, chest expanded, breathing deeply 
and heavily; never sit down and bend forward, 
cramping up the chest and stomach; keep your 
apartments well aired, par ticularly your ame 
at night. | 

‘When you are thirsty,” says a skilful mod- 
ern ate “drink water; when low spirited, 
drink air.’ 

The advice is as valuable as it is forcible. Air 

_ and water are great sources of electricity. The 
oxygen of these two fluids has some singular and 
important affinity with the vital fluid of the body. 
Hence oxygen has been justly styled ‘the ex- 

hilarating wine of life!” Drink any quantity 
C 





By , 26 
of this wine; it is a species of indulgence to. 
which there is no sort of objection. | 
The fourth source of bodily vigor is frequent 
bathing, to keep the skin clean, open, and 
healthy; and also to keep the internal vital or- 
gans free from inflammation and congestion. 
Bronchitis is essentially a disease of deficient 
action of the skin; so is catarrh, or common . 
cold; so is inflammation of the lungs; diarrhea, 
&c., &c. : 
~ Too much mental excitement produces a cold 
skin. | 
The skin on the exterior of the-body, and the 
lining of the lungs, stomach, intestines, &c., are 
composed of the same material, and have an in- 
timate sympathy. It is a truth to say that the 
skin is, in fact, a part of the lungs, stomach, in- 
_testines, kidneys, bladder, &. &c., as it really 
may perform the function of either of these or- 
gans, and either of these may do the work of 
the skin. 
The skin has in it fourteen millions of air- 
holes, and should be kept free to discharge from 
3 to o Ibs. of matter per day: if not often 
washed, with the aid of a little soap, alcohol, or - 
alkali, it will be covered over with a water-proof 
varnish. 7 





ae ‘A 

atte The fifth means of creating bodily vigor is, ab- 
stinence from stimulants, and the use of i 
nutritious, and unstimulating food. 

It is a maxim of cooks, ‘never to use one spice 
if they can get more.” I pray you avoid this 

maxim. 

Take a hint from Tom Hyer. He used no to-— 
bacco, coffee, tea, liquors, spices or stimulants of 
any kind, while training for the great fight with 
Yankee Sullivan. | 

The sixth means of creating bodily vigor is, to 
avoid all luxuries and eomforts, and live in a 
frugal and hardy manner. | 

__ Use hard-beds, mattrasses; avoid feather beds, 
‘hot rooms, thick bed coverings, &e., &e. 
Don’t clothe the body too warmly, or muffle.up 
the neck. 
~~ Don’t ‘ cosset !’’ 
The seventh means of creating bodily vigor is, 
‘ moderation in the indulgence of the sexual pas- 
Sion. ; 

Some persons whose bodies are well supplied 
with blood can endure more in this way than oth- 
ers, but there is a limit for all. I can only coun- 
sel moderation; the too free use of this organ 
‘causes a great shock to the nervous system, and 
a great loss of nervous power. 


28 + 
Finally, the chief sources of health, long life, 
and bodily vigor, are,— a 
{. Pure Air. 
II. Proper Diet. 
III. Constant Exercise. 
IV. Frequent Bathing. 
When these sources of health are neglected, 
the laws of life are violated, and the body be- 
comes broken down and diseased. 


FOOD WHICH A DYSPEPTIC MAY EAT. 


Lean, roasted or broiled, meats; beef, mutton, 
and chicken, or turkey, being best. 
Some kinds of fish, as cod, perch, and oysters ; 
to be boiled and eaten without much butter— 
never fried. 
Mealy potatoes, om the various other vege- 
tables. 
Coarse bread, one day old. 
‘ q Rice, hominy, cracked wheat, and similar arti- 
* _ eles made into a variety of palatable dishes. 
| Baked apples and pears, apple puddings, 
“PaRER eS: and other fruits, cooked in a variety of 
ways. , 
Kg a fruit and vegetable pies, made with a plain, | 
coarse crust, without much shortening or butter. 
The aed of drink taken should be small. 


' 29 ' 


Use water or milk and water, or black tea, largely 


OMGuted with milk. : 


Salt may be used as seasoning, moderately. 


FOOD WHICH A DYSPEPTIC MAY NOT EAT. 


No greasy, fat, or fried food of any kind what- 
ever; not even fried potatoes. 

Not too much concentrated food, as meat, 
eggs, cream, butter, fine bread. 

No pork, veal, or wild-fowl; no oily soups, 
sausages, eels, smoked, pickled or salt fish or 
meat; no oily nuts, as walnuts, filberts, almonds, 
and the like. 

No new bread, hot buttered toast, spiced pies 
with oily crust; no pancakes, fried fritters, or 
anything of the sort. 

Little or no pepper, mustard, spices, vinegar, 
olive oil, pickles, mixed sauces, gravies or stimu- 
lants to excite the appetite. 

No coffee, chocolate, green-tea, wine, beer, 
spirits, tobacco, snuff or cigars. 

Beware of over-eating, it is the worst of pot- 
sons. | 


— 80 * 


CHAPTER IV. 
Miscellaneous Receipes. 


. PATENT .SOAP. «' 


To 14 Ibs. bar soap, 8 Ibs. carbonate of soda, 
1 Ib. rosin, 8 ozs. salt, 2 ozs. spirits turpentine; 
mix with 5 galls. of soft water, boil till dissolved, 
then pour in the barrel, and fill up with cold 
water. 

a SOFT SOAP. 

10 Ibs. of potash, mixed in 10 galls. of warm 
water over night; in the morning boil it, adding 
6 lbs. of grease ; then put in a barrel, adding 15 

galls. of warm water. 


‘HARD SOAP. 


1 Ib. of salt of soda, 2 Ibs. of hard soap, 5 quarts 
of water, boil down to 8 quarts; let stand until 
cold, then cut in slices to dry. 


LABOR-SAVING SOAP. 


Take 2 lbs. of sal-soda, 2 lbs. yellow soap, 10 — 
quarts of soft water; cut the soap in thin slices 
and boil together two hour 3 strain, and it will 
be fit for use. wie 4 


NEW SHAVING SOAP. 


Take a quarter of a pound of Castile-soap, one 
cake of old Windsor soap, a gill of lavender wa- 
ter, the same of cologne, and a little alcohol, 
and boil all these together until well mixed. 


TO KEEP SOAP GREASE. 


It may be kept clean and pure, so that the 
soap will be perfectly clean, by shutting it up in 
a box with a tight cover, or an iron pot with a 
close lid. It has been thus kept free from mould 


and impurities through the heat of a long summer. 


COMMON SMALL BEER. 
A handful of hops, to a pailful of water, one 
pint of bran, half a pint of molasses, one gill of 
yeast, and a spoonful of ginger. 3 


ROOT BEER. 


~ Take a pint of bran, a ae hops, some 
twigs of spruce, hemlock or cedar, a little sassa- 
fras, or not, as you have it; roots of every kind; 
plantain, burdocks, docks, dandelions, &c.,. &c. ; 
boil and strain, add a spoonful of ginger, molas- 
ses, to make pleasant, and a cup of yeast; this 
for one gallon. i. 


wit 
ao 


. 


; nye ry 





| WHITE SPRUCE BEER. 


a 3 Ibs. of loaf sugar, 5 galls. of water, with 
‘enough of essence of spruce to give it a flavor, a 
cup of good yeast, a little lemon peel; and when 
fermented bottle up close. 


GINGER BEER. 


1 cup of ginger, 1 pint of molasses, 1 pail of 
water, and a gill of lively yeast; in cold weather 
scald the ginger; the yeast put in slightly warm. 
After fermentation bottle as other beers. 


MOLASSES BEER. 


6 quarts of water, 2 quarts of molasses, } pint 
yeast, 2 spoonfuls of cream tartar, stir all to- 
gether. Add the peel of a lemon grated, and the 
juice may be substituted for cream of tartar. 
Bottle after standing 10 hours, with a raisin in 
each. 


|)» HARVEST DRINK, 


Mix with 5 galls. of good water, 4 gall. of mo 
lasses, 1 quart of vinegar, 2 ozs. powdered gin- 
Be | 

| TO RESTORE ACID BEER. 

Stir in a small quantity of saleratus with a 

spoonful of sugar. 


Y aa 88 


y 5 | ae 
TO MAKE LEMONADE. . 
Pir and roll 1 lemon, then cut in thin slices, : 


and add loaf sugar; water enough to make a 
pleasant beverage. 


ia 
A 


TO MAKE SARSAPARILLA MEAD. 


1 Ib. of sarsaparilla, boil 3 hours, so as to 
strain off six ae add 12 Ibs. brown sugar, 7 
ozs. tartaric acid, 4 wine-glass of syrup to + pint — 
tumbler of water, andi, tea-spoon of carbonate 
of soda powdered, iS a fair proportion for a drink. 


TO MAKE SARSAPARILLA AND LEMON POP. 


“ Sarsaparilla syrup.’’—12 Ibs. crushed sugar, 
1 gall. of water, + oz. oil sasafras, $ do. oil win- 
tergreen, a little lemon; heat 30 minutes, but not 
boil; color the syrup with burnt sugar. 

‘¢ Lemon. ge Sk Ibs. crushed sugar, 1 
gall. of water, 4 oz. oil of lemon ; heat as above. 

For 8 galls. ‘of water, 1 lb. 6a carbonate of 
soda, the whites of six eggs, beat to a foam, mix 
together, and strain through a coarse cloth; use 

4 tea-spoon of tartaric acid to each bottle, also a 
‘fable spoonful of the syrup to each bottle; then 


fill up with the mixture of water and eggs. 
* 
o 
if 


a 
cal 1 


alll * 


hi a ' 34 ° a 


FOUNTAIN DRINK. 





To make 40 galls. drink, 40 Ibs. sugar, root 
ginger 1 lb., 4 lb. Columbia root, + 1b. camomile 
blows, cort.-amrantine 2 lbs., + lb. nutmeg, 5 Ibs. 


of ginger, 1 spoonful of wintergreeen. oil; mix 


together and steep two hours; yeast and bottle 
as other beers ; it is an excellent beverage. 


LEMON BEER. 


For one barrel, use 2 ozs. cassia, 4 ozs. camo- 
mile blows, 1 oz. cloves, steep the above 2 hours, 
then strain into a barrel, and add 80 lbs. of crushed. 
sugar, dissolved thoroughly, and add the juice 


_of 8 lemons, or if have none, use 8 ozs. tartaric 
acid, fill up with water, stir in 2 cups of yeast, 


also the whites of six eggs, beat to a froth; let 


| stand. 1 hour, then bottle for use. 


“DR. CRONK’S SARSAPARILLA BEER. 


Take 1 lb. of sasafras, 4 lbs of sarsaparilla, 2 
Ibs. hops, 1 lb. of camomile blows, 1 1b. of cin- 
namon, 0 lbs. of ginger, 1 pint of extract of sar- 
saparilla, boil them all together two hours; have 
ready steeped half a pound of green tea, which 
add, then strain into a vat or tub, and add 10 
galls. of molasses, and 100 galls of water. Stir 


rl 
a a 


in  shbroughly 1 Mart of yeast, and scent to it 
your taste; let stand until fermented, then a | 
for use. 


SILVER TOP BEER. 


To 8 lbs. of crushed sugar, take 1 pint of hot 
water and place over a slow fire until dissolved, 
then add the whites of five eggs, with one spoon- 
ful of flour, beat to a foam, and a tcea-spoonful 
of lemon oil; then divide the syrup into two 
equal parts, and add to one part 5 ozs. carbonate 
of soda, and to the other 4 ozs. tartaric acid ; 
bottle tight, and use a table-spoonful of each 
syrup with a gill of water. It is a delicious drink. 


BEER YEAST RECIPE. 


For 1 gallon, take 1 quart of malt, 1 gall. of 
warm water, strain off your malt liquor, in that 
‘boil your hops; make half pint of flour starch, 

cook it, and stir it in the hop water; when cool 
enough not to scald, add 4 little yeast; let it 
stand till it rises, then bottle and cork tight. 


YEAST RECIPH. 


Put in 1 gall. of water a handful of hops, and 
boil them well together, then strain the syrup 
into a crock, and add flour enough to make a 


4 me 


iter, stir it well, let it stand till cold enough to. _ 


work with your hands, then*thin it with warm - 
water or milk and let it rise, in a very short time 


it is fit for use. 
) 


HOW TO MAKE COFFEE. 


Allow 1 table-spoonful of ground coffee to each 
person, wet with cold water, and add a part of 
an egg, or a bit of fish skin, then pour on boiling 
water, and let boil 4 hour, todas from the fire and 
let it settle a few Pines before sending it to 
the table. Use rich, sweet cream “with the yolk 
of an egg stirred in, and have good sugar; it is 
-equal-to the French coffee. Never grind until 
just before using. | 


CHOCOLATE. 


Allow 8 spoonfuls of scraped chocolate to a 
quart of water; boil about 20 minutes, and stir 
while boiling; pour in rich cream or milk and let 
it boil up, and it is ready for the table. 


TEA. 


Always use 1 tea-spoonful to a person and one 
besides; have the water boiling, put the tea into 
the pot, cover it with the boiling water and let 
it draw about 5 minutes, then fill it up and it is 


bcd : ait 
, f Bal \ 


rm ready ; ; have sweet cream and loaf sugar. 
tea/is the a 





COCOA. 


This is a very delicate drink. Persons who 
cannot drink coffee and tea, make use of this 
with impunity. 

The directions for making come with the ar- 
ticle. ; 


TO MAKE WHISKEY VINEGAR. 


Take 6 galls. of soft, pure water, 3 quarts of 
whiskey, 24 quarts Orleans molasses, and } pint 
of good yeast; put the mixture in a keg, and let 
it stand in the sun one month, and it is fit for 
use. If made in winter, let it stand by fire. 


SUGAR VINEGAR. 


Mix together a little yeast, 2 lbs. of brown 
sugar, and a gall. of water. Let it stand in the . 
sun a few months, say three, and it is fit for use. 


CIDER VINEGAR. 


This is best when apples are plenty; every- 
body can make their own, merely by converting 
these apples into cider, and ae it stand six 
months. ! 

* -p 


j — 
i nf | 


gn Take 12 Ibs. of tomatos, and sprinkle upon 
them 2 lbs. of salt; let them remain two days, 
then boil and press out the juice; put into the 
liquor a pint of vinegar, ginger, cloves, pepper, 
and cinnamon; boil them one-third away, and 
bottle tight for use. | 


ie dé ye 
TOMATO CATCHUP. mo 


MUSHROOM CATCHUP. 


Take, wash clean and crush, mushrooms, and 
throw on a handful of salt to every peck, and let 
them stand one day; then put them in. an oven, 
and let them stew 12 hours. Extract the. juice, 
and to every gallon add an oz. of cinnamon, one 
do. cloves, do. pepper, and 4 Ib. of salt; boil 
over a slow fire until half gone, then bottle for 
use. 


WALNUT CATCHUP. 


Put as many green walnut shells as you choose 
into a tub, mash them, and throw on salt water 
enough to cover; continue mixing them until 
they become pulpy; strain and boil the juice 
after adding spices as above ; bottle tight. 


& 


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39e ' m 
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a — 
4 . 
, 


f \ 

- Ve ‘ at im 

- Recipes comprising a Variety of Subjects. 
on ; * 


TO MAKE GOOD BLACKING. Ye 






_ Use of. ivory black, 2 ozs.; sweet oil, half 
tea-spoonful; brown sugar, half an oz.; mix 
well together; then slowly add a pint of small 
beer and a tea-spoonful of gum-arabic. Shake 
it well; when dissolved it is ready for use. 


ESSENCES. 


Mix an oz. of the oil with one pint of good 
alcohol, and shake them well together. ‘ 


TO MAKE WATER OIL FOR PAINTERS. 


Take 8 Ibs. of pure unslacked lime, add 8 galls. 
of water, stir it and let settle; turn it off gently, 
and bottle it; keep it corked until used. This 
will mix Mah oil in proportion of half, and make 
the paint more desirable. 


TO PREVENT A TEA-KETTLE FROM COATING. 
Put a shell of an oyster in the kettle, and the 
lime will adhere to it instead of coating the sides. 
TO. PRESERVE MILK. 


Put a spoonful of horse-radish into a pan of 
milk, it will remain sweet for several days, either 


7 i all 


| Masi. '8 
in open 4. in a cellar, while other milk will 


bs 


Sour. « 
- POWDER FOR REMOVING DEAD HAIR. 


L 






Pron deved quick-lime, 2 parts; sulphurate of 
arsenic, I part; starch, 1 part; mix in fine pow- 
der, and keep it in a tight vessel. 


TO CLEAN GOLD. 


P Wash it in warm suds, with 10 or 15 drops of 
sal volatile. 


e* TO CLEAN BRITTANNIA OR SILVER. 
Simple whiting powder, and moistened with 
alcohol, is the best article ever used. 


‘HENS’ ae 


Those that approach nearest to roundness pro- 
duce females; while those has are more pointed 
produce males. 


CURE FOR CORNS. 


4 t 


Take white pine turpentine, spread a plaster, 
apply to the corn; let it stay on until it comes 
off. Repeat three times. | : 

, ” 
TO DESTROY RED ANTS. 


Crack shag bark walnuts, and ‘lay where you 


7 41 4 we ‘. 


Pa A, : 
PB 6, collect them, and then wet the cracks 
where they come with corrosive sublimate. 


CURE OF BLACK TONGUE. 


A handful of fine salt, rubbed on the tongue. 
of a horse that has this disease, will effect a cure 
in two or three applications. 


TO DESTROY CROWS IN CORN-FIELDS. 


‘Steep corn in arsenic, and place where they 
come, and they will never come again. 
TO PRESERVE HAMS. 
- Rub them with pulverized nitre, let them re- 
main in the cellar 3 days, smoke a barrel 3 days, 
and make a pickle of salt and sugar; put in 
your hams, and the work is done for the year. 


TO CLEANSE BLACK VEILS. 


Pass them through a liquor of beef’s gall and 
water, then take a small piece of glu¢, pour boil- 
ing water on it, and pass the veil through it. 
Clay and frame it dry, and it will be as beautiful 

as new. | aah, 


FOR RED MARKING INK. 


Half an oz. of vermillion, 1  drachm of salt of 
p* 





' steel, finely Foricatel with linseed ¢ to a ioe 


consisteney ; ; keep from air. 
yet Se 
j INDELIBLE INK. 





Four drachms of lunar caustic, in 4 ozs. of 
water, add 60 drops of nutgall, made strong by 
being pulverized and steeped in soft water: the 
mordant, which is to be applied to the cloth be- 
fore writing, is composed of 1 oz. of pearlash, 
dissolved in 4 ozs. of water, with a little gum- 
arabic dissolved in it. Wet the spot with this, 
dry and iron the cloth, then write. 


INK POWDER FOR IMMEDIATE USE. 


, Powder 10 ozs. of gall-nut, 8 ozs. of green 
copperas, 2 ozs. each of powdered alum and gum- 
arabic ; put some of this mixture into white wine, 
and it will be fit for use, 


INK, USED FOR TYPE. 


Dissolve one part of: asphaltum in four parts 

‘ oil turpentine, add lampblack, in fine powder, in 

sufficient quantity to render it of proper consist- 
ence to print a type. 


My) 


TO GIVE SILVER A LUSTRE. 


Dissolve alum/in strong lye, skim it carefully, 


43 bs f 


thellitars with soft soap, and wash your. silver, 
using a linen rage us 
| ANTIDOTE AGAINST MICE. : 
Gather wild mint, put it where you wish to 
keep them out, and they will surely stay away. 


TO TAKE GREASE OUT OF SILK. 


Apply a little magnesia to the wrong side, and ~ 


the spots will soon disappear. 


TO PRESERVE CHEESE FROM MITES. 


Paste over it coarse brown paper to cover 


every part. 


TO PRESERVE POLISHED STEEL FROM RUSTING. 


Wrap the articles in fine paper, and keep them - 


in a dry place. 


TO CLEANSE TIN WARE. 


Keep them perfectly free from grease, and 


clean them with rotten stone and rape oil. 


TO REMOVE MILDEW FROM LINEN. 


Moisten a piece of hard soap and rub it thick- 
ly into the part affected, then scrape fine chalk, 
and rub that also 1 In ; a The linen on the grass, 





Ad 






pts 


\ nd fr m en’ to bite agit becomes dry, wet it 
a little, If the spots are not quite removed, re- 
eat the process. ial ™ 


\ 


TO REMOVE SPOTS OF GREASE FROM PAPER. 


Take equal parts of rock alum, burnt, and 
flour of sulphur, finely powdered together ; mois- 
ten the paper with cold water, lay a small quan- 
tity of powder on the spot, rub gently with the 
finger, and the grease will disappear. 


FURNITURE VARNISH. 
~., White wax, 8 ozs.; oil of turpentine, 1 pint ; 
melt the wax, and gradually mix in the tur- 
pentine. | 
CHAPPED HANDS. 


After washing, drop a few drops of honey on 
me hands and rub them. 
TO CLEAN LOOKING-GLASSES. 


Remove all fly-stains and other dirt by breath- 
ing on them, and rub very gently with a soft rag, 
then polish with a bit of Hanneli in which is tied 
up powdered blue. 


TO REMOVE GREASE FROM BOARDS. 


Moisten potter’s cy prith boiling water, and 


# 


45 


spread a pera over the’ green spot, let it 


_ remain all mig re scouring ; scour wit 
water, 





TO KEEP YOUR FLOOR WHITE. ha 
" Sprinkle powdered sandstone over it, then mop ai 
off with clean, hot water; use no soap. re 


A GREAT DISCOVERY. 
A small quantity of green sage placed in the 


closet will cause red ants to disappear. 


BLOATING IN CATTLE. e 
‘A table-spoonful of spirits of ammonia for an 


ox or a cow; a tea-spoonful for a sheep or calf. 
TO PREVENT INK FROM FREEZING. 
_ Instead of water, use brandy, with the same 
ingredients that you use for any ink, and it will 
never freeze. 
.T0 PREVENT MOULD IN INK. 


Take half a gill of spirits of wine, and add to 
the ink: or, infuse a piece of salt, as big as a 
hazlenut, on each quart. 


TO MAKE YELLOW BUTTER IN WINTER. 


i" Just before the termination of churning, put 


46 


ah ine, 


in the yolk of eggs. It has been kept a secret ; 
but i SE ies publicity.” PO 








BY 


70 -TAKE STAINS OUT OF MAHOGANY. 





ie Spirits of salts, 6 parts; salts of lemon, 1 
‘part; mix; then drop a little on the stains, and 
rub them until they disappear. 


TO PICKLE VEGETABLES. 


Soak them for about one day in brine, then 
drain them, put them into bottles, and pour on 
‘them boiling vinegar until quite ee cork 
immediately. 


TO PICKLE CUCUMBERS. 


Put them in salt and water as you pickle them, 
changing the water once in three or four days. 
When you have done collecting your cucumbers — 
for pickling, take them out of salt and water, 
turn on scalding hot vinegar, with alum and salt 
in it. 


TO PRESERVE SHOE LEATHER. 


Keep clean; grease often with a compound, 
made of equal parts of tallow and fish oil; lard © 
should never be used. 


47 


BATHING. 

Deaths areoften recorded from premature 
bathing. +It produces cramps and spasms, and 
there cannot be too much caution used in this 
matter. Never allow it when the water and 
weather are cold. 





TO MAKE PATENT. CEMENT. 

Lime, clay, and oxide of iron, separately cal- 
cined and reduced to a fine powder, are to be 
intimately mixed; keep close, and when used 
mix with a little water. It will make cracks in 
wood water-tight, &e. 


SIMPLE MODE OF PURIFYING WATER. 


A. table-spoonful of powdered alum, sprinkled 
into a hhd. of water, and stirred, will, in the 
course of a few agit precipitate to the bottom 
all impure particles, and leave the water as clean Pi 
and pure as spring water: 4 galls. would, need 
but a tea-spoonful. | 


TO KEEP MOTHS FROM CLOTHES. 


Put a piece of camphor in a linen bag (or 
Some aromatic herbs) in the drawers, among 
Tinen or woolen clothes, and neither moth nor 
| worm will come near them. 





48 


aie . . } ; 
TO PREVENT BRASS VESSELS FROM CORRODING. 





Instead of wiping them dry it, has been found, 
‘that by constantly emerging them in water, they 
are kept perfectly noxious, and will remain for 
years fully as clean, and nearly as bright as 
when they first came out of the hands of the 
workman. | 


TO DESTROY SNAILS AND SLUGS. 


A few turnips sliced and laid on the borders — 
of the garden they infest will attract them in 
the evening. ? 


TO CHANGE HAIR TO A DEEP BROWN. 


A. solution of silver caustic in water is the 
foundation of all the nostrums for this purpose ; 
it must be well diluted before used. 


TO DESTROY GRUBS. a 


Cut a turf and lay it with the grass downwards 
~ near the plant destroyed by the grub, and it will 
attract them. 


TO TAKE OFF A GOLD RING STICKING TIGHT TO 
THE FINGER. ' 


& 


( ‘ : HO 4S 
Touch it with mercury, and it will become so 


49 


brittle that a slight blow witha. hammer will 
break it. @ 


a 
Pi 


TO KEEP APPLES FRESH A YEAR. 


Put a layer of apples and a layer of dry sand 
in box or bin, and so continue until full; cover 
tight, and keep where they will not freeze in 
winter. They will be fine and nice flavored the 
next summer. | 


TO KEEP GRAPES, PLUMS, ETC. 


Put them in layers of cotton until your jar is 
full, cover close, and keep from frost. It is said 
they will keep immersed in molasses. 


TO CLEANSE PLAYING CARDS. 


Rub the soiled cards with a piece of flannel 
and good fresh butter until the butter shall have 
cleansed off all the dirt. So soon as the dirt is 

“emoved, wipe off the butter with a clean rag, 

ni LA the surface sharply with a piece of flannel 
and some flour, and rub the edge neatly with fine 
sand paper. 


eon FOR MATCHES. 


Take 4 tame glue, dissolve, and when it is hot, 
‘add 1 part phosphorus, and sift in a few spoon- 


aie | } 





ae 


50° 


_ fuls of whiting to bring it to a proper thickness. 


“ij ° 


is 1s. genuine. 


WATER-PROOF CLUE. 


Melt common glue in the mains noe 
quantity of water, and add, by drops, linseed oil 
that has been rendered drying by having a small _ 


quantity of litharge boiled in it, the glue being 
_ briskly stirred while the oil is added. 


ICY STEPS. 


‘Salt strewed upon the steps will make the ice 
brittle, so that it can be easily removed. 


TO REMOVE WRITING INK FROM PRINTED PAGE.’ 


Add one-half part red oxide of lead to three 
parts of muriatic acid, pour it on the page, and 
immediately wash it off with water. 


pan G oie IN SWINE. 


Before giving anything, pour soft ail on the 
issues of their legs, rub well, and give them as 
much new rum and pepper as you can make them 
tales ith a spoon. This hag cured those who 
were nearly dead. 


" iy 


51 


OIL FOR THE HAIR. ~ * 


Use I part of brandy with 3 parts of sweet 
oil; add any scent you prefer. 


TO REMOVE BLUE INK SPOTS. 


Blue ink should first be washed in sweet milk, 
and then rub strong soft soap on the spot, and it 
will soon disappear. 


FEATHERS. 

It is said that tumbled plumes may be restored 
to elasticity and beauty by dipping them in hot 
water, then shaking and drying them. 

A REMEDY FOR POISON. 

A gill of melted lard poured down the throat 
of a sheep, poisoned by eating laurel, 1s a certain 
cure. 

TO TEMPER EARTHENWARE. 

Put it in cold water, covered, and heat gradu- 
ally until the water boils; it is less likely to 
crack. 


TO PREVENT THE HAIR FROM FALLING OFF. 
Moisten it often with a little fresh, strong 


52 


beer ; it will keep the hair in curls and strength- 
y en the roots. 


ne h RED* BOTTLE, WAX. 
~ Rosin, 4 lbs.; tallow, 1 Ib.3. red i 1 Ib; 


mix with heat.. | 
A SALVE FOR CUTS AND SORES. : 


14 oz. of olive oil, 2 ozs. diaculum, 2 ozs. of 
bees’-wax ; melt together. 


WHITE-WASH. 


Mix up half a pailful of lime and water, take 
half a pint of flour and make starch of it; pour 
it into the white-wash while hot, stir it gel: and 
it is ready for use. 


TO KILL WEEDS IN BRICK WALK. 


Keep them moist with brine three weeks in 
spring and one week in fall, and it will prevent 
their growing. 


TO RENDER CLOTH WATER-PROOF. 


Boil 1 1b. of turpentine and 4 Ib. of lithrath 
in powder, and 1 or 2 pints of linseed oil; the 
article is to be brushed over and dried in the sun. 


10 LIBRARIANS. } 
Collectors of books will not be sorry to learn 


oD 


that a few drops of oil of lavender will insure 
their libraries from mould. 


TO MERCHANTS wn 
“A single drop of the ne lavender will pre- | 
vent a pint.of ink from moulding for any length 
of time. 


TO POLISH STOVES. 


Mix powder of black lead with a little alcohol, 
and lay it on the stove with a piece of linen rag, 
then take a soft, dry brush, dip it in some of the 
dry black lead powdered, and rub it to a beauti- 
ful brightness. 


CHAPTER V. 
The Art of Cooking. 


HOW TO MAKE GOOD BREAD. 


Take 8 quarts of flour, 6 ozs. of butter, 1 pint 
good yeast, 3 tea-spoonfuls saleratus, dissolved 
in half a pint of warm milk, add this to the 
yeast, and after working the butter and the flour, — 
add the yeast and milk, enough to make the 
‘bread stiff; knead the whole together. 

E* 


54 


TO MAKE BROWN BREAD. 


Two quarts of lukewarm water, half a teacup- 
ful of molasses, 1 cup of yeast, wet it up stiff; 
‘when light, adda tea-spoonful of saleratus : ay 
for two loaves. oT # 

WARM BISCUIT. ‘9 

Take 2 cups of cream, half a cup of butter, 

tea-spoon of saleratus, dissolved; add a little 

salt, wet up soft, cut in cakes, and bake in a 
quick oven. 


SODA BISCUIT. 


Two tea-spoons cream tartar, rubbed into one 
quart of flour, one tea-spoon of carb. soda, dis- 
solved in two cups sweet milk, half a cup of but- 
ter or lard, and a little salt; bake as above. 


JOHNNY CAKE. 


Take one quart of milk, three eggs, one tea- 
spoon saleratus, one cup of flour, Indian meal 
| enough to make a batter as thick as pancakes. 
' Bake quick in pans well buttered. If you have 
no eggs, it is very good without. 
TO KEEP HOPS. | 7 
Hops should be kept in a ary, close place, oe 
lightly packed. 


55 


INDIAN CAKE. 


One egg, half pint milk, three spoonfuls mo- 


lasses, a little cinnamon, Indian meal stirred) in _ 


until it is just thick enor to pour. Bake half 
at tear. 


INDIAN GRIDDLES. 


Take one quart of milk, one pint Indian meal, 


four eggs, | four spoonfuls of flour, and a little 
salt, ; beat'well together; bake on a griddle or 
pam | 

Another.—Take equal parts of flour and In- 
dian meal, a little salt, wet it in a thick batter 
with milk or buttersmilk, a tea-spoonful of sale- 
ratus; bake as above. 


FLANNEL CAKES. ) 

Put a table-spoon of butter into a quart of 
milk and warm them until the butter has melted, 
stir well, and set away to cool; beat five eggs as 
light as possible, and set them into the milk with 
half a lb. of tia? add a little salt and half a 
cup. of yeast ; set the batter away to rise; then 
bake on mridille as ha , 


BUCK-WHEAT. CAKES, 
Mix one quart of flour with a pint of lukewarm 


»~ 


56 


milk, add a cup of yeast, and set in a warm 
place to rise; in the morning, if sour, add a tea+ 
_ Spoon of saleratus and a little salt; bake on 
' griddle. Always leave a ge in the pan to 
start next time. » 


PLAIN FRITTERS. | 
One quart butter-milk, one pint sweet do., three 
beaten eggs, tea-spoon of salt, tea-spoon of sale- 
ratus; stir in flour enough to make a thick bat- 
ter, drop them by spoonfuls into hot lard, and 
ay them a light Oe 


 OREAM FRITTERS. 


Take one quart-of sweet milk, one cup. of 
cream, four beaten eggs, half a nutmeg, little 
salt; stir with flour sufficient to make a thick 
batter, dissolve a little saleratus and stir in, and 
fry in plenty of lard. 


a 


EXCELLENT APPLE FRITTERS. 

Pare and cut your apples in slices, and mix 
with flour; stir ma quart of milk and four | eggs, 
a little salt and saleratus, to make a thick batter, 
fry as above. ' ei 

HOE CAKE. 
Scald a quart of Indian meal aie hist ie 


"te 


pan. iit . 


©. 
57 


enough to make a thick batter, stir in two tea- 
spoons of butter ; bake in a butter pan, 4 hour. 


RICE CAKE. iy .tPn 


Boil a cup of rice to a iy nad a little milk, 
two spoonfuls of butter, little salt, four eggs hen 
to'a foam, and flour to make a batter; fry as 
other griddle, and serve hot, with sugar and 
nutmeg. 


GRAHAM BREAD. 


> ‘i> 


Take three quarts of unbolted wheat flour, one 
quart of warm water, one gill of fresh yeast, one 


gill of molasses, one tea-spoon saleratus: for two 


loaves: bake one hour, and cool gradually. 


RYH AND INDIAN BREAD. 


Take Indian meal sifted, and rye flour, a cup 


of yeast, two spoonfuls of molasses, add a little 


salt, and place in pans to rise; scald the meal, 
and wet it soft. 


ii CRUMPETS. 


" Work three cups of raised.dough, a cup of 
melted butter, three eggs and milk to make a 
thick batter; bake half an hour in hot buttered 


“' 


58 


APPLE DUMPLINGS. 


Make a light dough, and lay it before the fire 

bo Tise ; make into m@florate-sized dumplings, 

ff and throw into boiling water. In twenty min- 
utes they are done; eat aa butter and sugar. 


TOAST WITHOUT burreR: 


Boil a pint of milk, add two table-spoons of 
flour, a tea-spoon of salt; let it scald, then ra 
over the bread. 


MILK TOAST. 


Boil a.pint of rich milk with a table-spoon of 
aatier and one of flour ; have ready your bread 
/ toasted in a dish; pour the milk over it hot, and 
— cover until neada for the table. 


" MUFFINS. 
~~ One pound of flour, one pint of milk, a cup 


of butter, the same of yeast, and three eggs; 
bake without tins. 


a 
4 


Variety of Nice Cakes. 


| EXCELLENT WEDDING CAKE. 
Four lbs. of flour, three lbs. of butter, three 


hn 
he 
bs * 


og ei My 


Ibs: of sugar, four Ibs. of currants, two lbafof 
stoned raisins, two dozen eggs, half a pint of 
brandy, three nutmegs, half a Ib. of citron, and 
a little molasses; bake from tio to three hour: 


BRIDES’ LOAF. “Ss 


f flour, sifted; four Ibs. of but- 
ter; two of loaf sugar, sifted fine; one quarter 
of an oz. of nutmeg, the same of mace; to every 
lb. of flour use eight eggs; wash and pick four 
Ibs. of Zante currants, and dry them; blanch a 
Ib. of sweet almonds, cut them lengthwise, very 
thin; add a lb. of citron, a lb. candied orange, 
a lb. candied lemon. Beat the butter to a cream, 
then mix with it the sugar, and beat twenty min- 
utes; beat the eggs to a strong froth, and stir 
in; then add the flour, mace, and nutmeg, and 
beat till the oven is ready; at last, stir the al- 
monds and currants lightly in, and bake in but- 
tered pans. It will take nearly three hours 
baking if the loaves are large. | 





LOAF CAKE. ae 
Two cups of sweet milk, two cups of sugar, 
one cup of butter, two eggs, two tea-spoons of 
cream of tartar, and one of carb. of soda; with 
the above, use a lb. and a half of. flour. 
, a. “Soe 


te 60 


SODA SPONGE CAKE. 


One cup of flour, one of sugar, four eggs, a 
little salt’ and nutmeg, one tea-spoon cream of 
tartar, half do. on soda. 


ait 
q COOKIES. 
Aone cup of butter, one of sugar, one egg, a 
teMipoon of saleratus, dissolved, and flour sufli- 
cient to roll. 


FRUIT CAKE. 


One pint of light dough, one cup of sugar, one 
of butter, three eggs, a tea-spoon saleratus, one 
Ib. of raisins, nutmeg and cinnamon to the taste ; 
let stand and rise, then bake one hour. 


SOFT CAKE. 
Two cups of sugar, one of butter, six eggs, 
and a little nutmeg. 
NICE SPONGE CAKE. 


Ten eggs, their weight in sugar; the weight 
of seven eggs in flour; beat the eggs to a froth, 
then add the sugar and flour. Just before bak- 
ing, add the juice of one lemon, and a tea- Bron, 


of saleratus. 


* GY 


CUP: CAKE. 
. Co 
One cup of sugar, one of butter, three and a 


half of flour, four eggs, a cup of cream, and 
half a tea-spoon of 7a in tins.) 


A, 
con Naa CAKE. My 
One cup of b er, two of sugar, three of 
flour, four eggs, eat well. Always try it, and 
all kinds of cake, with a fibre from a corn broom ; 
when nothing adheres, it is done. 


POUND CAKE. 


One lb. of flour, one of sugar, one of butter, « 
eight eggs, beat well, and bake three quarters 
of an hour. 


ICING FOR CAKE. a ee 


_ Beat the whites of your eggs to a froth, and 
use five spoonfuls of sifted loaf sugar to each 
egg; beat the whole gradually for half an hour ; 
put it on while the cake is hot, and set in a warm 
oven todry. 

|S wor canis, 


Pitake one lb. of flour, one quarter of a Ib. af 
butter, same of sugar, five eggs, and spice to 
your taste. 


& 


F 


62 © 


AN EXCELLENT FRIED CAKE. 


One cup of sugar, one of cream, three eggs 
a tpespoon of saleratus ; cut in strips, twist ag 


in’ lade, | aie 
¥ A 
amt, | . 


SOFT GINGERBREAD. 


Fone cup of cream, one molasses, a tea- 
spoon of ginger, one a salen) ya little salt ; 
bake in half an hour. 


HARD GINGERBREAD, 


One Ib. of flour, half a Ib. of butter and sugar 
rubbed together, a table-spoon of ginger; beat 
well, and knead stiff enough to roll out, and bake 

on pans. 


ip 


GINGER NUTS. 


We 


Two quarts of molasses, 10 ozs. ground cloves, 
one lb. of sugar, two ozs. of ground ginger, as 
much flour as will make - a batter, with two lbs. 
of butter. | ‘\ | 


DOUGH NUTS. a? 
One cup of butter, one of sugar, a little nut- 
meg, and two eggs, worked into a quart bowlful 
of bread dough, and made as hard as biscuit; 


63 
si. 


then let rise an hour; add a tea-spoon of sale- 
ratus. When light, cut in squares or balls, and 


fry in lard. 


; 


COCOA-NUT CAKES. > 


Take equal parts ofpowdered cocoa’and loaf ee 
sugar, add the whites of eggs, beaten to a stiff 
froth, half a dozen to the pound; mix the whole 
» together, and drop on buttered tins: bake ina . 
moderate ovem.- *” | 


SHREWSBURY CAKE. ¢ 


~ One Ib. - of flour, half do. sugar, half do. but- 
ter, five eggs, beat till very light; bake mage; 
rately. 


CHEAP CAKE. 


Two eggs, one cup of sugar, one of butter, and 
one butter-milk; beat well with three ons of 
flour, add caleratus. | 


_ ANOTHER. 
One cup of butter-milk, one cup of sugar, a 
tea-spoonful of carb. soda; wet up soft. 
CHEAP COOKIES. 
One cup of cream, one cup of sugar, one egg, 


e 
Ls ha 


64 
ihe 
a small bit of butter, a tea-spoon of saleratus, 
and a little nutmeg. 


‘SODA LOAF CAKE. 


One cup of swéet cream, two cups of sugar, 
three egbs, half a cup of butter ; add two cups 
of stoned raisins, two tea-spoons cream of tartar, 
and one and a half of carb. soda; wet up stiff; 
put in pan, and bake in quick oven. 


POOR MAN'S CAKE. 


Take three cups of bread batter, two cups of 
sugar, one of butter, and two eggs; stir up well, 
and set down to rise. When light, bake in brisk 
oven. 


' CRULLERS. 

One cup of butter, two of sugar, half a cup 
of cream, three eggs, a little saleratus; roll into 
any fanciful shape, and fry in lard. 

SAUSAGE ROLLS. 

Make small balls of sausage meat; envelop | 

each one with light bread dough, and bake them. 
POTATO CAKE. 


Grate boiled potatos, and mix with an’ equal 


65 
ri 


quantity of flour four ozs. of butter, add salt 
and milk, cut out, and bake in a hot oven; slice 
and butter for tea. | 


Variety of Pies, Puddings, Custards, d&c., &e. 
GREEN APPLE PIE. 


_ Stew and strain the apples, grate in the peel 
of a lemon, and sugar to your taste; bake in a 
rich paste, half an hour. 


ANOTHER METHOD. 


Pare and slice tart apples, Jay them in a rich 
erust, and let them bake half an hour. Raise 
the top crust, and add sugar, with a little butter ; 
they are excellent when first baked. 


DRIED APPLE PIE. 


Stew the apples soft, then mash them fine, add 
sugar or molasses to make them sweet, and a 
sprinkle of salt; bake them in a wholesome 
paste half an hour. ‘This will be nearly as good 
as fresh fruit. 


MINCE PIE. 


Two lbs. of meat, after it is chopped; one th 
R* 


& 66 

of suet, one and a quarter lb. of sugar; three 
Ibs. of apples, one and a half lb. of Zante cur- 
rants or raisins, and make it quite moist with 
cider; one oz. of cinnamon, two do. cloves, two. 
nutmegs : a bit of sweet butter on the top of 
each pie adds-to them poiohys bake three quarters. 
of an hour. © 


CUSTARD PIE. 


Six eggs to one quart of milk, sweeten to your 
taste with clean sugar, grate in nutmeg; bake in 
deep plates, with under crust. 


APPLE CUSTARD PIE. 


Grate four sweet apples for every large pie, a 
pint of milk, two eggs, sugar, a little salt; bake 


in quick oven. 


CHERRY PIE. 


Stone your cherries, lay your paste in a deep 
dish, and add a quantity of the fruit; fill the 


dish with molasses, with a handful of flour sprin- 


kled over, then a nice pares and bake half: an 
hour. 
PLUM PIE. 


Make a rich paste, put in one Jb. of sugar to 


1 


% ” 60 


_ two lbs. of plums and a little molasses; must be 
well baked. — | # 
PEACH PIE. ‘nie 
The crust must be rich; very little sugar 
should be used; the pie must be well baked. 
y i vr = 
QUINCE PIE. 
_. Peel-twelve apples:and two quinces, stew and 
4 sweeten ; bake ina rich paste. 
LEMON PIE. 


7 


Take one lemon, slice very thin, lay it in a 


rich paste, sprinkle over one spoonful of flour, 


one cup of sugar, fill the pie nearly full of water, 


and cover; bake nearly an hour. 


PUMPKIN PIE. 


Stew the pumpkin, strain through a sieve, add 
one quart of milk to one of pumpkin, then add 
molasses or sugar, a little salt, cinnamon, with a 
spoonful of ginger and an egg, with a Randful 
of flour; bake in a hot oven. 


RHUBARB PIE. 


The skin should be stripped from the stalks, 


then cut into small bits and stewed very tender ; 
sweeten to suit the taste. 


BF a 
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{ 


SQUASH PIE. & 


Boil and sift the squash, and make exactly 
like pumpkin pies. 


APPLE TARTS. 


Scald eight or ten large apples, let them stand 
until they are cold; then take off the skins, 
break five eggs, with the pulp of the apples, 
grate one lemon, and squeeze the juice; melt 
some sweet butter; beat them together; cut 
some puff paste into small rounds; bake twenty 
minutes. : 


CRANBERRY PIES. 


Stew the berries, and sweeten to your taste 
with sugar; a little nutmeg; bake with only an 
under paste, and lay strips of paste on the top 
to form diamonds. 


CURRANT PIES. 


Take green currants and wash, add one-third 
their quantity in sugar and raisins; add a little 
water, and sprinkle a little flour over the fruit. 

Dried apples stewed may be substituted for 
raisins. 


~ = 
POTATO PIE. 


Boil notdies until done, mash and strain them ; 
to a pint of potatos add a pint and a half of 
milk, half a cup of sweet cream, two eggs, sugar 
and salt; lemon to the taste. _ 


VINEGAR PIE. 


‘Three table-spoons. of vinegar (if good), four 
do. sugar, two do. of water; bake in rich paste ; 
| it is delicious. 


WHORTLEBERRY PIES. 


Made as cherry; gooseberry mad a 
the same. 


TOMATO PIE. 


Skin and slice ripe tomatoes; sprinkle over a 
little salt and sugar, half a cup of cream, one 
egg, and cover with a rich paste. 


PIE PASTE. 


Take two quarts of flour, rub into it one and a 
half Ib. of lard, wet with water, enough to work 
it up, and add a little salt. 


BREAD AND BUTTER PUDDING. 
Line the edge of a small dish with paste, put 


T 
thin slices of bread and butter at the bottom, 
and a layer of currants on them, and so fill the 
dish; then pour over some new milk, mix with 
three eggs; let stand to soak two hours, then 


bake. ht? Ea 
" ‘ ‘- 


BOILED RICE PUDDING. 


Wash some rice, mix a little finely-powde 
pimento with it; tie loosely in a cloth, and 
_ for an hour; serve with melted butter and 
sweetened. 





BREAD PUDDING. 


Take one quart of milk, three slices of bread 
cut fine and mixed with it; next, take four eggs ~ 
and half a cup of sugar, beat to a foam; then 
mix with milk and bread, and bake in moderate 
oven. ‘ 


BAKED INDIAN PUDDING. 


Scald a quart of milk, stir in eight table- 
spoons of Indian meal, a little salt, a cup of 
molasses, a spoeaim of ginger 5 bake three or 
four hours. 


CUSTARD PUDDING. wil 
Take four eggs to a quart of milk, sweeten 


‘ 


“1p 


71 


with sugar to your taste, and use a little salt and 
nutmeg; bake twenty minutes. 


He 


STEAM PUDDING. 


Pare and slice eight or ten apples, put them 
in a kettle with a gill of water, make a crust the 
same as for soda biscuit, and cover the apples; 
close the kettle so that steam cannot escape; 


_cook twenty minutes; it is very wholesome. 


~ One and a half pint of mash potato, a cup of 


POTATO PUDDINGS. 


sugar, half a cup of butter or sweet cream, one 
cup of flour, one quart of milk, and four eggs; 


a little salt; bake an hour or more. 


BAKED RICH PUDDING. 


Swell a cup of rice, add a quart of milk, 
sweeten with brown sugar, and bake in a mode- 


rate oven about an hour. 
. a 
BOILED PLUM PUDDING. ry 


Three pints of flour, six eggs, one lb. of plums, 


_ a cup of chopped beef suet, a cup of sugar, a 


pint of milk, mix the whole together, Hes the: ’ 
bag; and boil three hours. 


Baad 


12 


A RICH PUDDING, GOOD WITHOUT EGGS. 


A cup of rice to a quart of milk, little salt, 
sugar, and a cup ae raisins; bake two hours: it 
i very nice. 


BIRD-NEST PUDDING. 


Take eight pleasant apples, dig out the cores, 
prepare a custard, six eggs to a quart, use a little 
salt and nutmeg, sweeten with sugar; then lay 
the apples in a dish, pour the custard « over them, | 
and bake half an hour. 


A GREEN BEAN PUDDING. 


Boil new beans, mash them, and beat in mor- 
tar, with a little pepper and salt, the yolk of an 
egg, some cream; boil it an hour in a basin, pour 
butter over it, and serve bacon with it. 


CHEAP CUSTARD. 


Take four eggs, one quart of milk, sweeten 
with brown sugar, add a little salt, and bake 
about fifteen minutes. 


RICH CUSTARD. 


Take eight eggs, one quart of new milk, a gill 
of sweet cream, little salt, flavor with lemon; 


73 


boil until just thick, and lay in a dessert dish, 
with a whip over the whole; serve as pudding. 


APPLE CUSTARD. 


Pare and slice twelve pippins, melt a lbs of 
loaf sugar in a pint of water, and twelve cloves, 
and skim; put in the apples, and stew until the 
liquor is nearly gone. Lay them in a deep dish, 
take out the cloves when they are cold; pour in 
a quart of custard, and let it cook by setting the 
» dish in boiling water. It is delicious. 


FLOATING ISLANDS. 


Take the white of an egg, beat to a froth, add 
a glass of currant jelly, beat them together until 
a spoon will stand up in it; drop a spoonful at a 
time on a bowl of sweet cream. 


BAKED CUSTARD. 


Eight eggs, beat and put into two quarts of 
cream; sweeten to the taste, and bake. 


SAUCES AND CREAMS FOR PUDDINGS. 


Take equal parts of sugar and molasses, boil 
them together, and stir in a little flour. 
Take the juice of a lemon, a cup of sugar, 
and the same of sweet cream. 
G 


74 


Sour cream, made yery sweet with sugar, is ex- 
cellent. 

Add to a cup of me apples, and a cup of 
sugar, two eggs beat to a froth. 


ARROW-ROOT BLANC-MANGE. 


Put into a bowl of water six table-spoons of ar- 
 yow-root; after it has settled, pour off the water, 
and add a cup of milk; boil a quart of milk, and 
while boiling stir in the arrow-root; in five min- 
utes it is fit for use. 


RICH JELLY 


Is made as blanc-mange, using water instead 
of milk; it also requires longer boiling. 


ICH CREAM. 


One pint of sweet cream, three pints of new 
milk, one lb. of loaf sugar, and two lemons; boil 
and stir the sugar in gradually. If you have no 
lemons use four eggs. Put into a freezer, and 
surround the freezer with ice. and coarse salt, on 
all sides; while freezing stir it well, scraping it 
down from the sides. 


LEMON CREAM. 


Mix together a pint, of cream, two eves well 


15 


beaten, a cup of white sugar, and the rind of a 
lemon; boil it up, stir until almost cold; put the 
juice of a lemon in a dish, and pour the cream 
upon it; serve in large glass dishes. 


y . 10 MAKE A WHIP. mn, 


Take a pint and a half of cream, the whites 0 
three egos, white sugar to your taste, and a 
little lemon juice, then whip with a whisk made 
of a bunch of quills, or in a whip churn; and as 


the foam rises lay it in a dish for use. 
* 


BAKED APPLE DUMPLINGS. | 
Take a pint of stewed apples sifted, those that 
are tart are best, two cups of sugar, half a cup 
of butter, eight eggs, one quart of milk; flavor 
to your taste; bake one hour. i 


SNOW CREAM. 


Add to a pint of thick sweet cream, two spoons 
of white sugar, and four eggs beat to a froth, 
flavor with lemon; this is to be served with a — 
dessert of sweetmeats. 4 


RULES FOR PRESERVING FRUITS, JELLIES, ETC. . 


All de cate fruit should be done gently; — 
acid fruits should never be cooked in earthen- 





16 


ware, but bright tin or brass vessels should be 
used, and the fruit be poured out as soon as done; 
a lb. of sugar to a lb. of fruit is the general rule. 


TO CLARIFY SUGAR. 


To eight Ibs. of sugar, stir in two quarts of 
water, the whites of two eggs; then place over 
a moderate fire, and as it boils take off the scum; 
when clear it is ready for the fruit. 


JELLIES. 


Almost all fruits will make a nice jelly; 
plums, cherries, currants, grapes, quinces, ap- 
ples, peaches, oranges, are all delicate and very 
nice. ‘They should be boiled in considerable wa- 
ter, very tender, with the seeds and parts of the 
kernals; ; then strain through a jelly bag, and al- 
low a lb. of sugar to a pint of juice; boil awhile; 
if boiled too long it will. not form; ‘sineeaaee 
may be added if there is a failuré, which will be 
a remedy. | 


JAMS. 


To each lb. of fruit, allow three quarters of a 
lb. of fine white sugar; mash the berries and mix 
together ; boil, stir, and skim; the jam will be 
done in half an hour; put it warm in glasses, and 


a 


TT 


tie up with papers over the top. All jams are 
made in this way. 


o 
TO DRY CHERRIES AND PLUMS. 


Stone and half dry them, pack in jars, and 
throw in sugar between each layer. % ; 


i 
He 


Dry sand, and dry your barrel, put in a layer 
of apples and a layer of sand, and so on until full. 


TO KEEP APPLES FRESH A YEAR. 


PEARS FOR THA. 


Very ripe, soft pears, should be pared and cut 
in slices and covered with sugar and cream. 


PEACHES FOR TEA. 
They should be prepared as above, and are _ 
very nice. | | 
STRAWBERRIES FOR TEA. 
They should have nearly their weight in sugar, 
and a sweet rich cream to serve with them. 
There is no greater luxury. 


| APPLE BUTTER. 
Take any kind of fruit; allow half a 1b. of su- 
gar to one Ib. of fruit, reduce one-fourth by boil- 
ing; nice for children instead of butter. 

. q * | 


78 


APPLE, SAUCE. 
+ 


Boil new sweet cider until it is nearly as thick 
as molasses; pare, quarter, and core your apples, 
and put them into some hot syrup; do them until 
tender; put some molasses with the boiled cider, 
unless a part of the apples are sweet. ‘This will 
keep all winter. 


BOILED PEARS AND APPLES. 


Boil them whole in a small quantity of water, 
until they begin to soften:; then add a little su- 
gar or molasses, and finish. 


CRAB APPLES. 


Simmer them till the skin comes off readily ; 
then peel and core, and not break them. Use. 
a lb. and a half of sugar to a lb. of faut, and 
half a pint of water; boil until tender; cool and — 
place away in jars, and pour the liquor over them. 


CITRON AND MELON: RINDS. 


Cut in proper pieces with water enough to 
cover; boil two hours, spread on a dish to cool; 
then boil in a syrup two hours with the juice and 

rind of one lemon; lay in jars. 


19 


VEGETABLES. 


All vegetables should be carefully examined 
and washed before using. é 

Potatoes must be kept from freezing, and in a 
dry place. 

Sweet potatoes should be kept i in dry sand. 
The best way to cook them is to bake them. 

Winter squash are a nice vegetable: keep in a 
dry and warm place. 

Summer squash are good when tender ; Kiytairs 
boil with other vegetables. 

Turnips should be kept where they will Hse 
dry or freeze. They are best when cooked whole, 
with boiled salt meats. 

Parsnips are good baked or stewed; or boil, 
and when done, pour over them melted butter. 

Carrots should accompany boiled beef or mut- 
ton; cook as parsnips. 

Cabbages are best when kept in a hole in the 
ground. They should boil an hour, and the wa- 
ter pressed out before sending to the table. 

Beets to be kept fresh should be covered with 
earth in a dry cellar. They are very nice roast- 
ed, as potatoes, for the table. 

‘Onfons should be kept dry; it is well to boil 
them i in ik and water before using, to diminish’ 


their stro rong taste. | a ; 


80 


Tomatoes, if ripe, can be skinned easily; but 

it is better to pour over them boiling water: they 
are best kept hung on vines in a dry place. 
_ Asparagus when two or three inches long is 
best for use. Boil it, tied in, bundles; after boil- 
ing, spread it on toast, and pour over melted but- 
ter and pepper. 

Green peas are best when fresh gathered; 
they loose their flavor if long kept; they should 
be boiled from twenty to sixty minutes, according 
to age. 

String beans are cooked as peas; never select 
only those that are tender. 

Sweet corn is sweeter by being boiled on the 
cob. It makes a delightful dish to accompany a 
bit of boiled pork. 

Vegetable oysters are an excellent plant; cook 
tender, then fry in butter. 

Dry beans, before using, should be picked 
over, washed, and left to soak over night. They 
should be boiled with a piece of fat pork. 

Cucumbers, when cut in slices as thick as a _ 
‘dollar, and fried in hot butter, are excellent. 
They should first be sliced in cold water, to ex- 
tract all unhealthful properties. 

Sea-cale is prepared as asparagus. | 

Mushrooms of a right kind appear in August 


. . is af Ps ia 


81 


and September. They are of a pale pink color 


on the under side, while on the top they are a 


dull white. 

Dandelions when young make good greens. 
Milk-weeds are nice when young ; horse-radish 
leaves, plantine, dock leaves, &e., make good 
greens. 

Green corn ald be boiled from fifteen to 
thirty minutes. y, 


The stew-pan must be perfectly clean and well 
tinned, otherwise the soups will acquire an ill 
flavor. They are improved .by preparing them 
a day before they are used. 


SOUPS AND GRAVIES. 


Always place the meat at the bottom of the, 


pan, with a piece of butter; cut up the roots and 


herbs small, and strew over it; cover close, and . 


let all stew till the gravy is extracted. If rich- 
ness be mate add a little flour, mixed with 
butter. 


PEA SOUP. 


_ Soak the peas over night; next morning boil 


them an hour, adding a little saleratus; then 
change the water, and add a Ib. of salt ees 
boil until perfectly soft. | 


a 


82 


BEEF SOUP. j 
¢ Boil a piece of neck until the ridliness iS @X- 


tracted ; strain the liquor, add an onion, some 
Spice, carrots, turnips, and other vegetables, as 
you think proper. Boil until the roots become 

» tender; thicken and serve with toasted bread, 
cut fine. | 


VEAL BROTH. 


~ Stew.a Feo knuckle, with two ozs. of rice, a 
blade of mace, and some salt, in three quarts of 
water, until reduced one-half. 


ONION SOUP. 


' Put.-earrots and turnips into the water that has 
boiled-aleg of mutton, and let stew two hours ; 
strain itn six sliced and fried onions; simmer 
three hours longer, skim carefully. | 


CHICKEN BROTH. 


‘Skim the body of a young cock, put in three 
“pints of the liquor in which a fowl has been 
‘boiled, and a few pepper-corns ; let simmer till 


the flavor is good, and when cold remove the fat. a 


BEEF THA. 


“a lb. of lean beef in small pieces, boil in 





88 


three pints of water, skim well, and season to | 
the taste. 


FISH SOUP. 


Skin and clean two eels, cut them small intoa 
saucepan, cover with water; add some browned. an 
crust, pepper-corns, a tea-spoon of horse-radish, 

a bit of butter and flour; cover close and simmer. 


CLEAR GRAVY. 


Broil your meat over a quick fire, then put 
into a stew-pan with some sweet vegetables, spice, 
and cover with hot water; let it boil, and skim 
well; then cover close, and let simmer until 
quite strong. | 


GRAVY FOR A FOWL. 


Stew the neck, gizzard, and liver with a bit of 
lemon peel, in a cup of water; add a spoon of . 
catsup and boil it; then strain and mix with good 
butter, gradually. 


VEAL GRAVY. 


_ A good veal gravy is made by simply dripping 

the meat with butter, and mixing the drippings 
with a little flour and hot water, and boiling a 
few minutes. 


84 


EGG GRAVY. 


Shred five boiled eggs, and put them in the 
melted butter. 


RULES IN REGARD TO COOKING MEATS. 


Pe meat does not smell perfectly fresh, when 


ready to boil, add a little saleratus, and it will 
remove everything unpleasant. If your brine is 


getting bad scald it, or make a new one immedi- 


os 


ately. The most ecoriomical way of cooking 
fresh meat is to boil it, if the liquor is used for 
soups or broths, as it always should be. 

Baking meats is easily done, and is a nicer 
way of dressing a dinner. 

It takes fat meat longer than lean to bake. 
All fresh meat should be kept awhile before 
using, to make it tender. 

In baking, a larger fire should be used at first, 
than after the meat is nearly done. 

In cooking by a fireplace, cooks impose on 
themselves discomfort, and waste a great deal of 
fuel by making too much fire. 

If you use a tin baker, the lid is sufficient to 


bake meats of almost every kind, if kept bright: 


puddings may be done in the same way, and 
also custards. | | 


85 


i 
When you bake a pig, butter is better than oil 


on account of the salt. 
ies Hh 


RULES FOR CARVING. 


The meat to be carved should always be placed 
at the left of the carver ; and soups gravies, &c., 
at the right. The carving. knife should be in’ ” 
good order: in using it no great strength is re- 
quired. it ae 

The fleshy parts are to be cut first in smooth 
slices. The knife should be passed around the 
bone in cutting a joint, and great attention should 
_ be paid in helping each person to a portion of 
the best part. 

The question should always be asked, “ which 
’ part is preferred?” If there is stuffing, always 
lay a portion upon each plate with the meat. If 
there are different kinds of meat, do’ nt fail to 
ask which will be preferred ? 

In carving fowls, always place the fork in the 
‘ breast firmly, and cut from one side of the breast 
to the other, taking off wing and leg. Pigeons 
should be cut in halves, lengthwise, and half 
helped to each person. 


86 


Regulation of Time in Cooking. 
. BOILING. 


Allow one-fourth hour for every lb. of meat. 
An old fowl will need boiling four hours; a full 
grown creatine and a half hours; a pullet, one 
hour; a chicken, half an hours: 


ROASTING. 


Beef.—A large roasting piece will require four 
hours; smaller one, from three to three and a 
half. 

Mutton.—A leg, two hoftast ae: shoulder, neck, 
loin, each one hour and a half. 

Veal.—Hind quarter, five hours ; loin or shoul- 
der, three and a half; neck or breast, nearly two 
hours. 

Pork.—A leg will require nearly three hours ; ; 
spare rib, two hours or more; a loin, two hours. 

A pig four weeks old will require but one hour 
and a half. | 

Turkey.—From two to three hours according 
to size. 

Goose.—A full grown goose nearly two hours ; 
a young one, one hour. . %y 

Duck.—The largest in less than an hour ; the 
smaller ones in half an hour. 


87 


® 
CHOICE OF MEATS. 


Beef, when young, will have a fine, smooth 
erain, and be a good red, and feel tender. 

Pork.—If the rind is tte it is old; a thin 
rind always preferalias If the meat isclammy, , 
it is tainted. 

Mutton.—Choose by its fine grain and itl 
color. 

Lamb.—If it has a yellow cast, it is stale. 

Veal.—The whitish is the best, and hence 


preferable. 





4 Cooking Meats. 
ROAST BEEF. 


‘The surloin is the best for roasting. Spit the | 
meat; baste it well while roasting with its own 
drippings, and throw on a handful of salt; keep 
the fire bright and clear. From fifteen to twenty 
minutes to the Ib. is the general rule for roasting. 


BOILED BEEF. 


The round is the best boiling pieces 1 Put the | 
meat in the pot with water enough to cover iy) 54 


88 


let it boil very slow at first, this is the great se- 
cret of making it tender; from two to three 
hours, according to size, is the rule for boiling. , 


BEEF STHAK. 


“The in side of the surloin makes the best steak. 
Cut about three- _quarters of an inch thick; have 
the gridiron hot, put on the meat, and set it over 
a good fire of coals, turn them often; from eight 
to ten minutes is the time for broiling. 


ROAST PORK. ‘ 


Take a leg, cut the skin in squares, make a 
stuffing of grated bread and sage, onion, pepper 
and salt; moisten with the yolk of an egg; put 
this under the skin of the. knuckle, and sprinkle 
over a little powdered sage; rub ‘the whole sur- 
face with a feather dipped in sweet oil. Hight 
Ibs., will require three hours. 


SHOULDER AND SPARE RIB. 


They are roasted in the same manner. 


PORK STEAKS. 


Cut off the neck orlom; broil over a clear 
fire, turning them often; pepper and salt ‘while 
broiling; when done put on vlate, and add a 
little butter. 


89 


BROILED HAM. ‘ 
Cut in thin slices, soak in cold water before 
broiling, if the ham is too salt; fry a few eggs, 
and serve an egg on each slice of ham. 


i 
TO BOIL A TONGUE. : 


Put a tongue into a pot. over night to soak ; 
let stand until three hours before dinner, then 
boil until noon. ~ 


af, ROAST VEAL. 
If the leg is used, stuff like pork; it should be 
done a fine brown, and often basted. 


TO MAKE SAUSAGE MEAT. 


Chop raw pork and veal fine, season with salt, 
pepper and sage; add a little flour ao do up in 
balls to fry. ha 


) 


BOLOGNA SAUSAGE. 


_ Boil and chop fine fresh beef, season with Cay- 
enne and black pepper, and cloves; put in cloth 
rags and dry for use. 


FRESH MEAT BALLS. © 


Boil the liver, heart, tongue, &c.; chop and 
season with dragyn butter. 
Hyer 


90 


- SOUSE. 


Boil until it will slip off the bone; then fry in 
melted butter. 


CHOICE OF FOWLS. 


mThereave, If young, the legs will be black and 
smooth; if old, the feet will be dry. | 
Geese.—If old, the bill will be yellow; if 
young, the bill will be red. 
Hens.—If old, their combs will be rough; if 
young, their combs will be smooth. 
Ducks.—They will be limber-footed and fat, if 
young. 
» &) Partridges. _tt young, they will have yellow 
legs; if old, their legs will be blue. 


COOKING OF FOWLS. 


Turkey.—A good sized one should be roasted 
two hours before a quick and clear fire; baste. 
frequent, and keep a white paper pinned over the 
breast. 

If you wish plain stuffing, crumble some hel 
fine, chop some fat pork fine, sift some sage, and 
mould them altogether; season with a little pep- 
per; an egg worked in adds to it. - 


91 


BOILED TURKEY. 


Fill the crop with stuffing and sew it up; put 
over the fire in water enough to cover, boil slowly, 
take off all the scum, use a little salt; the turkey 
should be dredged with flour before boiling. 


ROAST CHICKEN. 
Should be managed as roast turkey; from an 
hour to an hour and a half is the time. 
ROAST PIGEON. 
They are roasted as chickens; cover with fat 
bacon. 
ROAST DUCKS AND GEESE. 


Make a stuffing, put in the belly, sew it up, 
let the goose be wiped dry inside and out; put 
down to the fire and roast it brown. Ducks in 
same way. Use only pepper and apt with gravy 
in the dish. 


BOILED CHICKEN. 
Go through with the same operation as with 
turkey, only it takes less time. 
BOILED PIGEONS. 
Boil them about fifteen minutes, then boil a 


ee 


92 


piece of bacon; serve with bacon and melted 
butter. 


TO ROAST SNIPES AND WOODCOCKS. 


‘Flour and baste them until done, have ready 
a slice or two of toasted bread to lay on the dish ; - 
lay them on the toast; make a gravy of butter 
and flour, with the drippings, pour over them. 


CHOICE OF FISH. 


 Cod.—The gills should be red, the flesh white 
and firm, and the eyes fresh. | 

Salmon.—The flesh should be red; the whole 
fish stiff. 

Shad.—If good, are white and thick; gills 
red. fe 
Mackerel.—Their season is May and June. 

Bass.—If the eyes are sunken, they are stale. 

Trout.—The gills should be red and hard to 
open, the eyes bright, and the body stiff. 

Crabs.—When the eyes look dead, are stale ; 
medium size best. — 

Lobsters.—If they have not been long taken, 
their claws will have a strong motion. pegs 

Flounders soon become flabby; they should 
be thick and firm, the eyes bright, else they are 
bad. | 


93 


TO BROIL ANY KIND OF FISH. 


Split, wash and dry, season with salt and pep- 
per; grease the gridiron, lay on the fish, outside 


- uppermost, over the coals, and broil one-fourth 
hour or more; butter well and send to the ta- 
ble hot. 


TO BOIL SALT COD. 


Clean and soak over night in water, with a 
glass of vinegar; boil it well and break into 
flakes; pour\ over a consistency of cream, thick- 
ened with flour and butter, and serve with egg 
auce. 


‘ 


TO BOIL ANY KIND OF FISH. 


Put into cold water, with a little vinegar and » 


- galt to give firmness; let simmer very gently at 


first, or the outside will break before the inner-: 
side is done; the fish may be tried by lifting 
up the fish plate, and if the meat’ will leave the 
bone it is ready, and should be immediately taken 
out of the water or it will be woolly; a clean 
cloth spread over it will preserve the color. 


TO BAKE SHAD. 


Lay the fish in a deep pan, putting its tail to 


94 


its mouth; bake two hours, pour the gravy round 
it, and send it to the table; any fish may be 
baked in this way; the fish should be stuffed. 


TO FRY TROUT. 


After well washing, dry, flour, and lay them on 
a board before the fire; fry them of a fine color, 
and serve them with parsley and butter. 


TO FRY SMELTS. 


Fry in the same manner as other fish; the 
roughness of the crumbs must be preserved, or 
their beauty will be lost. ' " 

FLOUNDERS. 

Rub with salt both sides, and remain two hours 
to give them firmness; then dip them in egg, 
and sprinkle crumbs of bread over them. 


TO PICKLE SALMON. 


' After boiling, as directions for all fish, boil the 
liquor with pepper-corns and salt; add vinegar 
when cold, and pour over the fish. 

Bs ‘TO FRY EELS. 

. Fry as pacts curl them round, sprinkle - 
with salt, 


95 


TO FRY HERRINGS. 


Fry them a light brown, with sliced onions. 


TO DRESS LOBSTERS COLD. 

Take the fish out of the shell, cut it in small 
pieces; prepare a mixture of pepper, salt, sweet 
o:], vinegar, and mustard; mix the lobster with 
this preparation, and serve in a dish. 


TO ROAST LOBSTERS. 


Parboil the lobster, take it out of the water, 
2 it with butter, and set it before the fire; con- 
tinue basting with butter till it has a fine froth. 


TO FRY OYSTERS. 


Make a batter, wipe the oysters dry, dip them 


in the batter and roll them in crumbs of bread 
| pat powdered, and fry in butter. 


TO STEW OYSTERS. 


_ When you open them preserve the liquor and 
strain it; wash the oysters from the grit, simmer 
them very gently in their liquor; add pepper, 
cream, flour and butter, and serve with crackers 
or bits of bread. 


96 


CRABS. 


Boil them from half to an hour, with a little 
salt ; when done wipe dry, and take off the shell ; 
take out the blue veins, and what is called the - 
lady-fingers, as they are unwholesome; send to 
the table cold, garnish with melted butter. 

+ er 
| CLAMS. 

Wash them clean, put them in a cooking ves- 
sel, with a little water, boil until the shells open; 
then remove the shells, cook in the same water, 
adding salt, pepper, and a good quantity of but- 
ter; when done, lay in tureen, and cover Witt a 
few slices of toast bread. 

Mackerel, when boiled or fried, shold be 
- served with butter and fennel. 

Herring are excellent cut in slices and’broiled — 
over a hot fire. - 

Clams when chopped fine; and mixed with a 
wheat batter and fried, make a good breakfast 
dish. 

Cakes made of cod-fish, with pas its quan- 
tity of boiled potatoes, and fried in, batten are 
very nice. 


SAVORY PIBBMP gy Us we 


When properly made, few articles of cookery 


OF 


are more generally liked than relishing pies. 
The meat should generally be previously stewed 
before baking. 


RAISED CRUST. 


Boil a small but equal quantity of butter and 
lard in water, mix as much flour-as you wilh 
want with this while hot, and roll out smooth; 
then let it remain until cool before using. 


CHICKEN PIE. 


Cut up two! chickens, boil them tender; lay 
- your crust around the sides of the pan, then lay 
in the chickens, sprinkle in flour, pepper, salt, 
and butter, with a thin slice of crust here and 
there; then add the water in which the chickens - 
were boiled, and cover them; should be baked 
from an hour to an hour and a half, according to 
size. | 


TO MAKE POT PIE. 


_ Make your dough as you would for higeate cut 

in pieces as you would biscuit; let them rise 

without kneading. ge hen’. the meat: is tender, 

there should be just water enough to cover; sea- 

son with salt and pepper; stir in enough flour to 

thicken the water. When the water is boiling 
I 


98 


ae 


hot, lay in the crust, and shut up tight; open in 
half an hour when it will be ready for use. 


VEAL PIE. 


Take the scrag end of a neck, season with 
pepper and salt, cover with good crust; when 
baked, pour in strong gravy. <A piece of ham 
improves it. 


BEEF PIE. 


’ Beat your steaks well, season with pepper and 
salt, and lay them in a dish; put in ‘some water 
and tomato catsup, line the edges with puff paste, 
and cover with a good crust. 


PORK PIE. 3 


Raise common crust into a round form, season 
some lean pork well with pepper and salt; mix 
the fat and lean in layers, fill up, and lay on the 
cover. Bake in a slow oven; use no water. 


MUTTON PIE. 


Cut steaks from a tender loin of mutton, sea- 
son with salt, pepper, and a little onion; put a 
little water at the bottom of the dish, ait paste 
at the edge, lay in the meat, and cover with a 
good crust. 


99 


SQUAB PIE. 


Cut apples in slices, lay them in rows, with 
mutton chops, and sprinkle with shred onions and 
‘sugar. 
PIGEON PIE. ‘ . 
Cut off the feet and neck, put a piece of fresh 
butter in the belly of each, season with pepper 
and salt inside and out; lay the birds in the 
dish, place the necks, heads, gizzards, livers, &., _ 
in the centre, cover the whole with good crust, 
and bake. 4 


POTATO PIE. 


Peel and slice potatoes, season them, and also 
some steaks or chops ; put alternate layers, and 
bake. 


To Cook Eggs, and Preserve. 
PRESERVING EGGS. 


Put a layer of salt in the bottom of a jar, and 
stick the eggs points downwards into the salt, to 
make a layer; then add another layer of salt 
and another of eggs, until the jar is full; this 


100 


keeps them fresh and good. Some water and 
salt are good: one cracked one will spoil the 
whole.. If you have hens of your own, keep a 
jar of lime-water always ready, and put in the 
eggs as they are brought from the nest; renew 
the water often, before packing lay them in a. 
pamof water, and those that float throw away. 


TO BOIL G&S. 
-’ Three minutes will boil them very soft, five 
minutes will cook hard, all but the yolk, and 
eight minutes will cook them hard all through; 
use salt, butter, and pepper. 


TO FRY EGGS. 

This is done after frying ham, generally. If 
not, use lard, and have it hot. Let them fry 
gradually, dipping the hot lard over them until 
they are cooked sufficiently without turning; 
then lay on plate for table. | 


POACHED EGGS. 


3 
_ Have a stew-pan of boiling water, when the 
eggs are set, set on hot crala Malle S00 as 
the water boils they aredone. 


z, 3 


SCRAMBLED sags ow. a 
Beat eight eggs light, throw into a pan with 


101 


salt and butter, stir well, and pour them on a 
hot dish; are excellent. 


OMELET. 


Put a handful of bread crumbs in a saucepan, 
a little cream, salt, pepper, and nutmeg; when 
the bread has absorbed all the cream, breakin 
ten eggs, beat all together and fry; serve hot. | 





Nourishing Dishes for the Sick. 
WATER GRUEL. 


Put a large spoonful of meal by degrees into 
a pint of water, and when smooth boil it. 


GROUND RICE MILK. 
Boil one spoon of ground rice with one pint 
~ of milk, a bit of lemon peel; sweeten when 
nearly done. 


“MILK PORRIDGE. . 

Make a gruel of flour and meal, ona parts, 
then boil ye, 
' CUSTARD EGG. | 7 

Beat a raw egg, and prepare with sugar, milk, 
and nutmeg ; 5 asa drink it is delightful. 

1* 


au 


102 


An egg broken into a cup of tea, or mixed 
with a basin of milk, makes a good breakfast. 

An egg beaten in a glass of wine will afford a 
very wholesome draught. y 

Eggs poached, when taken in small quantities, 
| be eaten by invalids, and convey much 






BROTH OF MEATS. 

Put the meat into a nice tin saucepan, with a 
sufficient quantity of water, and add sweet herbs, 
ten pepper-corns, and one onion, if approved ; 
simmer over a slow fire, and remove the fat when 
‘eold. If there be any remaining, lay over it a 
piece of white paper, and it will take up every 
particle. 

Soups and broths made of different meats are 
_ very supporting. 
PANADA. : . 

Set a little water over the fire, Ate a little 
Jemon peel, grate in some crumbs of bread, add 
a glass of white wine, with a little sugar; let 
the mixture boil until of proper thickness : take 
off and let it cool, it will form a jelly. ie 


SIPPETS. 
Put a little bread on a hot plate, and pour over 


1038 


it some gravy from beef or mutton, if there is 
no butter in the dish; sprinkle over a little salt. 


MULL WINE. 


Boil some spice in a little water till the flavor 
‘is gained, then add an equal part of port and 
sugar, boil together ; serve with gaat # he 


RICE CAUDLE. 


Mix grated rice with cold water, then boil this 
mixture until of proper consistency, and add 
sugar, a little lemon, and a glass of brandy to 
ha quart; boil all smooth. , 

Another.—Make a common gruel, let it cool; 
when used, add sugar, wine, and lemon peel. 

TOAST WATER, 

Toe a slice of bread, toast brown on both 
sides, lay it in a bowl, sea pour on boiling water, 
cover with a saucer to cool. 


HOT LEMONADE. 


| Cut up the whole of a lemon, add one teacup — 
of white sugar, and pour on boiling water. This 
is a igi beverage for the sick, and is also 





104 


A GOOD DRINK IN FEVER. 


Wash an oz. of barley, put in three pints of 
water, boil it well, then put in a syrup of lemons 
and capillaire. 


nell FINE DRAUGHT FOR THOSE WHO HAVE A COUGH. 


Beat a fresh laid egg, and mix with a gill of 
new milk, slightly warmed, a large spoon of ca- 
pillaire, tind a little nutmeg scraped; warm be- 
fore the egg is put in; take first and last thing. 


A VERY PLEASANT DRINK. 


Mash a cup of cranberries in water, borl a 

aL quart of water, with one large spoon of oatmeal, 

then add the berries, and as much Lisbon a. 

as will leave a good flavor of the fruit, a ., of 
sherry; boil half an hour and strain of. 


APPLE WATER. 


Slice two large apples, pour over them a quart 
of boiling water, strain after standing three 
hours; sweeten. | ire 





105 


CHAPTER VI. 
ltems for Housekeepers. 


Do everything in its proper time. Keep every- 
thing in its place. Always mend clothes beforé 
washing. | 

Alum or vinegar is good to set colors of red, 
green, and yellow. 

Sal-soda will bleach very white; one spoonful 
is enough for a kettle of clothes. 

Save all your suds for gardens and plants, or 
to harden yards when sandy. | 

Stir Poland starch with a common candle and 
it will not stick to the iron, and will be much 
nicer. : 

Count your clothes-pins, knives and forks, 
towels, handkerchiefs, &c., every week. 

Wash your tea-trays saith cold suds, polish 
with a little flour, and rub with a dry cloth. 

Frozen potatoes make more starch than, fresh 
ones. It makes nice cake. 

Indian meal should be acne In a AB ied or 
it will sour. 

Saye all your pieces of bread for puddings; 


dry, or they will mould. 
ee | 






J + 106 


Examine your pickles, sweetmeats, and every- 
thing put away. < ; 
Buy small quantities of cheese at a time; get 
some farmer to put down your butter in the fall. 
A hot shovel, held over varnished furniture, 
will take out white spots. 
bit of glue, dissolved in skim milk and wa- 
er, will restore rusty old crape. 
Ribands of any color should be washed in cold 
soap-suds, and not rinsed. 

When you rub the knobs of your doors, use a 
piece of pasteboard as large as two hands; this 
slipped on will prevent soiling the paint. 

If your flat-irons are rough, rub them well 
with fine salt, and it will make them smooth. 

The water in flower-pots should be 
every day, or it will become offensive. 

Hops should be picked when they begin t 
fragrant ; spread them awhile to - dh ae 













- 
all 


Oat-straw is best for filling beds; d be 
changed once a year. ~ 

Moths. wll never touch clothes oar in — 
chests. 







When clothes have scutibtd a be od 
age laid in the folds will remove it. 
ade laymg up fans for summer, lay a 


ndle in or near them, and worms wil 
ee od 


107 


Ifyou are buying a carpet for durability, 
choose a small figure. 

Charcoal shai never be used in a ont Aad 
room, unless in a grate. 

Wrap a wet sheet around you if obliged to 
expose yourself in time of fire. an 

If the clothes catch fire, smother it ae 
use a blanket or anything near. “a 

A bit of soap rubbed on the hinges of a door 
will prevent their creaking. 

Scotch snuff put on the holes where crickets 
come out will destroy them. 

_ Wood ashes and common salt, wet with water, 
will stop the cracks of a stove, and prevent the 
smoke from penetrating. 
| Green should be the prevailing color of bed 

hangings and window drapery. 

Carpets should be shook often, but with great 
care ; this brings the dust from the threads. 

_ Silver spoons should never be used in the kit- 
chen, unless for preserves. 

Sour beer may be converted into good vinegar 
by putting in. it a pint of molasses and water, 
and fone it stand ten days. 

Ox gall i is good to set colors; a table-spoonful 
‘in a gallon of water is enou h. 


- Attend to mending the ¢ oe of the family 
d 4 


| ee ae eck: . : oe 








108 


In winter, set the handle of your pump as high 
as possible at night, or throw a blanket over it. 
Have a heavy stone on the top of your pork, 
and see that it is kept under the brine. 
Never use lye to clean tin, it will spoil it soon ; 
P make it clean with suds and whiting. 
- Never lay knives in hot water; it will destroy 
the handles. 
_ Keep your mustard spoon clean, and your salt 
spoons out of the salt. 
Keep your caster well filled. 
A gallon of strong lye put in a barrel of hard 
water will make it as soft as rain water. 
Keep mats at your door, and wash them often ; 
have the steps of your house clean. | 
Never clean gilded frames, or you will spoil 
them. ke 
_ Half a cranberry bound on a corn will soon 
kill it. | ofp 
Never set ee to .hit the paper or paint on 
walls. ‘thee 
Keep your brass b 
and your furniture dust 








109 


CHAPTER VIL. 
Garden Shrubs, Flowers, Trees, &c. &c. 


very home should be accompanied with a 
well kept garden. It greatly increases the de-~. 
lights that cluster there, by furnishing its many 
sources of enjoyment. 

How the purple plum, the delicious grape, the 
fragrant strawberry, and all the delicious fruits 
that hung on every stem, reflect to our hearts a 
picture of Paradise, and make us feel how sad a 
curse to be driven from the garden of Eden. 

Cultivate flowers; it is a healthy employment, 
and exhibits evidence of refinement and taste. 

Understand the diseases of fruit trees, and you 
need never complain of their decay and death. 

Shrubs require annual pruning to form a hand- 
some bush. Apply props to such as need sup- 
port. ‘To obtain shrubs from slips, which is the 
general way, it must be done before the buds 
begin to swell. 


” 
x 


2 4 SLIPS. 
“Dey should be of last year’s growth, and the 
» Joints near together; they should be planted 





10 


from four to six inches from the end of the stem. 
Insert one-third of their length, water them 
through the sumeegr and by, fall they will be 
rooted. 


SUCKERS. 


~ These are young plants that shoot up around 
the shrub from the root. They may be separated 
in spring and transplanted. 


SHRUBS. 


There are many varieties of lilacs: by slips 
or suckers the lilac, snowball, snowberry, guelder 
rose, syringa, laburnum, and others, with their 
beauty and fragrance, might be made ie adorn 

every home in our land. 
DAHLIA. 

This plant is better raised from the root than 
seed; hence, in winter, the root should:be well 
covered with litter, to prevent its being injured 
by the frost. It begins to sprout the last of 
March. ne 


LILLY. 


ts 


This Wha plant needs moist ground ; on 


ad 


1il 


have plenty of air and light, but not too much 
heat. This plant is propagated by suckers. 


GERANIUMS. 


These are raised from slips placed in pots and 
kept from the sun, with the ground moist. 
MONTHLY ROSES. ’ " 
These need sun and air, and should be watered 
in proportion as they receive it. 


HONEY SUCKLE. 


This is a desirable vine for the frame-work at 
a door; it should be carefully trained. 


GARDEN ROSES. 


These should be pruned after they are done 
flowering, and you will have large flowers the 
next season. 

In November, cover flower- beds with leaves, 
straw, and litter; also the roots of grape vines, 
&e. 

If plants are Pyatered téo much, they will 
perish of mildew. 

Slips should be gradually exposed to the sun: 
take from branches that grow near the ground. 
Transplantation is best done in spring or fall, 


112 


All garden soil should be dug and made mel- 
low; if insects prevail on plants, use tobacco. 

In September prepare beds for planting tulips, 
hyacinths, anemones, and other flower roots and 
shrubs; also plant strawberries. 


SOAP FOR KILLING BORERS IN TREES. 


Rub hard soap into every place in the tree 
which seems to be wounded by them. The rain 
will dissolve it, and force them out of their holes, 
and cause their death. 


APPLE. 


Prune the decayed limbs and rub the body of 
the tree with a hard brush; also strew lime 
around the roots to prevent decay. It improves 
the quality of the fruit and destroys the worms. 


PEAR. 


When the limbs are blighted, they should be 
cut off a foot or more from the diseased part, 
and immediately buried. When this is practiced, 
the evil is arrested. : 


PEACH. 


These trees do best in elevated situations ; cold, 
wet soil is unfavorable. When they begin to 


113 


languish, remove the soil around them, and sup- 
ply its place with charcoal; it will produce a 
sudden renovation, and improve the fruit. Soft 
soap is good applied to all parts of the tree. 


PLUM. 


This tree is becoming deplorably affected with 
the black gum, caused by an insect. The part, 
when this disease is found, should be cut off and 
burned without delay. ‘This will preserve it. 


QUINCE. 


It is easily raised from slips or cuttings taken 
from the tree in April, and planted in a shady 
place; water occasionally. They will grow any- 
where with suitable care. — | 


GOOSEBERRY. 


It should be well trimmed every spring. Al- 
ways dig around and enrich the soil while prun- 
ing; sprinkle the bushes a few weeks before 
blossoming with soap-suds, and you will have 
larger berries. 


RASPBERRY. 


They are easily cultivated: set them in a 
moist, shady place, and they will shoot up suck- 
Ky | 


114 


ers to the height of eight feet, and produce large 
and well-flavored berries. There is no greater 
luxury than the white raspberry, in its season. 


CURRANT. 


_ Keep the bushes well trimmed, and the fruit 
_will be larger and better flavored. 


STRAWBERRY. 

Plant two feet apart each way, and cut off the 
runners; water around the root, enrich the soil 
with charcoal dust and. soot, and you will have 
larger and better fruit. 


ASPARAGUS. 

Always enrich the soil in the fall. After the 
plant comes up, cut down even with the ground 
for use; this plant is saline, and should be wa- 
tered with salt and water. 


PEPPER GRASS 


Is a beautiful salad: sow in drills, and cut be- 
fore it comes into a rough leaf. 


RHUBARB. 
Stems cut from roots and planted in rich 
ground will make stems enough for a family; as 
a pie it is a luxury. The leaves are poison. 


115 


CUCUMBER. 
Dig a hole in the earth and fill with about a 


peck of leached ashes, cover with a little earth; 
sow the seeds on a level with the surface. 


_ LETTUCE. 


Start in a hot bed, and transplant in your 
garden, setting them far enough apart to keep 
the earth loose about the root, and they will head. 
tender and large. 


CHAPTER VII. 
The Complete Family Dyer and Cleanser. 


THE materials must be clean, rinsed from soap, 
and entirely wet, that they may not spot. Light 
colors should be steeped in brass, tin, or earthen, 
and set with alum. Dark colors should be steeped 
in iron, and set with copperas. 


ON COLORS. 


The five chief colors are blue, red, yellow, 
black, and brown. Hach of these will afford an 
infinite number of colors, or rather shades, and 


116 


_ by the combination of two or more of them, all 
the colors in dyeing are formed. 


ROYAL PURPLE. 


Soak logwood chips in soft water until the 
strength is out; then add alum, a tea-spoon to a 
quart of the liquor, rinse and dry. When the 
dye is exhausted it will color a fine lilac. 


A COMMON SLATE. 
Ten grounds boiled up in iron, and set with 
copperas, will make a good slate color. 
NANKEEN COLOR. 


A pailful of lye, with a bit of copperas, half 
as big as a hen’s egg, boiled in it, will produce a 
nankeen color that will not fade. 


A VERY BRIGHT NANKEEN COLOR. 


Take a quantity of birch bark, boil in copper 
or brass, and set with alum, and you have a 
bright nankeen. 


A PURPLE SLATE. 


One paper of ink powder, one quart of vine- 
gar, sufficient water to wet the articles well; — 
done in brass. 


‘ ‘ 


LET 


FOR LILAC. 


Take a pinch of archil, and put some boiling 
hot water upon it, add a very little lump of 
pearlash; shades may be altered by common 
salt or wine. | 


FOR SKY BLUE. . 


Get the blue composition; it may be found at. 
drug stores. If the articles are not white, the — 
old colors should be discharged by soap, or. a 
strong tartaric acid water, then rinse. If you 
wish to color cotton goods, put in pounded chalk 
to destroy the acid which is very destructive to 


cotton. 


LEMON COLOR. 


Peach leaves, saffron, &c., steeped in water, 
and set with alum, will color a bright lemon; 
drop in a little gum arabic to make the articles 
stiff. eh; 


Ra ie oh 


an 
ORANGE. 

One oz. of annatto, two pearlash; put the an- 
natto ina bag, soak in two and a half gallons 
of water, add to this one oz. pearlash, and boil 
an hour. Wet your woolen in hot water, drain 
and put in the dye, stir one hour, dry and rinse. 


118 


CRIMSON. 


One oz. cream of tartar, two do. alum, one 
cochineal, two drachms sal ammoniac, four do. 
pearlash, six ozs. wheat bran; take a brass ket- 
‘ tle, with four gallons of soft water—when scald- 
ing, add the cream of tartar and alum, let boil, 
put in the cloth, stir for an hour and a half: 
take out the cloth, rinse in cool water, and air 
it: empty the dye, and put in as much clean, 
soft water as before ;, warm, add the bran tied in 
a bag, take off the scum as it rises, while the 
water heats: take out the bag, add one oz. cochi- 
neal, boil, put in the cloth, stir for one hour, 
rinse in cold water; then empty the water, put 
in as much of clean as before, warm, add the 
sal ammoniac, put in the cloth, stir five minutes, 
then drain: now add the pearlash and mix it, 
again put in the cloth, stir for ten minutes, take 
out, air, rinse, and the color will be permanent 
and beautiful. 


GREEN. 


Put in a brass kettle three gallons of soft 
water, add cream of tartar two ozs. and alum 
three ozs.; when the water is scalding hot, put 
in the cloth, boil one hour and a half, stir often, 


FES 


then take out, and drain and air it; add two ozs. 
of blue composition, and mix well; then put in 
the cloth, keeping it scalding hot, and stir often ; 
in half an hour, take out and rinse. Put eight 


ozs. of fustic in a bag, boil it in the liquor an | 


hour and a half; take out the bag and put in the 
cloth, boil an Rothe air, and rinse, and you have 
a beautiful and permanent green. leit 


SCARLET. 


Dip the cloth in a solution of alkaline or me- 
tallic salt, then in a cochineal dye, and let it 
remain some time, and it will come out perma- 
nently colored. 


TO COLOR BLACK. — 


Logwood and vinegar in iron makes a good ~ 


black for woolens. 


Black ink-powder boiled in vinegar, and set 2 


- with a bit of copperas, makes a good black. 

Or soak logwood chips in soft water one day, 
take out the chips, put in your goods, let soak 
one day, take out, and air; put an oz. of cop- 
peras in the dye, then again dip in your goods, 
raising and turning often. Then take out and 
dry; wash in suds and sweet milk thoroughly, 
and rinse, and you will have a Jet black. 


® 


120 


TO COLOR RED. 


For one lb. of cloth, take three ozs. of mad- 
der, three ozs. of alum, one oz. of cream of 
tartar; prepare a brass kettle with two gallons 
of water, bring the liquor to a steady heat, add 
your alum and tartar, and make it boil; put in 
the cloth, boil two hours, rinse in cold water: 
fill the kettle as before, add the madder, mix 
with the water before adding the cloth; again 
warm the dye, put in the’cloth, let lie one hour, 
keep of a steady heat, stir constantly, bring to 
boil fifteen minutes, then air and rinse. If-your 
goods are new, use four ozs. of madder. 


TO COLOR YELLOW. 


Wash your goods in soap and water, rinse in 
warm water; dissolve half an oz. of alum in 
boiling water; when at hand heat put in your 
goods, and let remain two hours ; boil a sufficient 
quantity of wild cherry-bark, and dip the liquor 
out ina pan. ‘Take your goods from the alum 
water, and put into the dye, stir for an hour, 
and they will come out the spade required. 


TO CLEAN AND DYE ‘FEATHERS. 


aveathors to be dyed must first be cleaned by 


121 


passing them through the hands in warm water, 
and at last by rinsing them in warm water. Pre- 
vious to their being dyed, it is necessary that 
they should be soaked in warm water for several 
hours. 

If for yellows or reds, they must be He 
for a day or two before they are immersed in 
your dye liquor. 

When rightly prepared, the same preparation 
as will dye silk, of the same color, will dye fea- 
thers, with one exception: in dyeing silks, the 
water is always used hot; in feathers, it must be 
cold. 


TO COLOR SILK GREEN. 


Blue composition 1 oz., half a cup of green 
tea, one pint of water, a piece of alum as big as 
an egg, mix together; wet your silk in suds, dip 
in the dye, then hang out and dry. 

iy 

The same preparation as will dye flannel will 
dye silk of the same color; but few know it. 

" TO BLEACH BONNETS. 


First—To make chemical soap. , . 


Take six lbs. of white bar soap, shave fine ; ie 


one-half lb. of saleratus, pulverized fine; three 
: i ie 


cate” 


> 


e 


122 


ozs. of salt petre, two ozs. of camphor gum, cut 
with half a pint of alcohol, half pint spirits of 
turpentine, one half pint liquid ammoniac, one 
pint alcohol, two quarts soft water; put all in a 
boiler and boil well, and stir for half an hour; 
let get cold; cut into cakes for use. 

Second—Dvirections for using. 

Wet your bonnets, and let soak eight hours; 
then with chemical soap, and a very little water, 
wash them, using a brush. Wash well, rinse, and 
then dry them perfectly ; then rub them in your 
meal and saleratus, wet with water; then put 
them in the bleach, and bleach fast and constant 
for four hours: wash and dry them, and stiffen 
with white glue. = 

Take pains and get good articles, and be care- 
ful in the performance of the work, and you may 
__then be sure of success. 

T0 DYE CHIP AND STRAW BONNETS BLACK. 
Wash the braid in warm suds, then dissolve 
' one-fourth Ib. of copperas in two quarts of soft 
water, put the braid in and let it remain fifteen 
minutes, then take out, and wash in cold water. 
Take an oz. of logwood gum, dissolve in as much | 
water as above, continue dipping the braid in 
this dye until dark enough. Use common glue 
for stiffening. 





128 


HOW TO TAKE THE STAIN OF DYE FROM HANDS. 


Take a small quantity of oil of vitriol, and 
pour it into some cold water, and wash your 


hands in it, without soap. The dye will then 
rub off. 


FOR BLEACHING COTTONS. 


Cottons are bleached by running them through 
muriatic acid and water. The dyeing of them is 
the same as for silk and flannel. 

From the chief colors already described, every 
shade may be produced: hence the reader can- 
not expect a receipt for every shade, as this 
would fill a large volume: 


TO CLEAN LIGHT KID GLOVES. 


Magnesia, moist bread, and India rubber, are 
all of them good to clean light kid gloves. They 
should be rubbed on the gloves thoroughly. 


* 0 RESTORE RUSTY CRAPE. 

Gin is an excellent thing. Dip it in and let it 
get saturated with it; clap it till dry; smooth 10 
out with a hot ip and it is a8 nice as when new. 


FOR CLEANSING SILK. 
To restore the colors of different shades of pink, 


124 


put into a rinsing water, with vinegar or lemon 
juice. For scarlet, use solution of tin. For 
blues, purples and their shades, use pearlash; 
and for olive greens, dissolve verdigris, with a 
little sulphuric acid, in water. Pink and brown 
should be rinsed in pure water. Dry and iron 
as usual. 


TO WASH WOOLENS. 


Rub them out in soap suds; then wring them 
out; put into a clean tub; turn on boiling water 
to cover, and let remain till the water is cold.. 
A little indigo in boiling water makes the flan- 
nels look nicer. Colored woolens that incline to 
fade should be washed in beef’s gall and warm 
water before they are put into the suds. 


TO CLEAN WOOLEN SHAWLS AND SILK. 


Pair and grate raw potatoes, and put to each 
pint of potato pulp two quarts of cold water; 
then strain the water through a sieve, and’ rub 
through as much of the potato pulp ‘as possible ; 5 
then let it stand until very clear; turn the water 
off carefully; cover a table with a clean: cotton 
cloth; lay on the shawl which you wish to clean, 
and pin it down tight; then take a new sponge 
and rub on the potato water until clean; then 







125 


rinse in clean water. Spread and dry quick; 
never hang up: fold in a clean white cloth while 
damp; press it until dry. Extract grease spots 
before washing. 


TO REMOVE PUTTY AND PAINT FROM WINDOWS. 


Put sufficient pearlash into hot water to make 
it very strong; then saturate the paint which 
is daubed on the glass with it. Let it remain 
until nearly dry; then rub off with a woolen 
cloth. Pearlash water is also good to remove 
putty from glass. Whiting is also good after it. 
is dried on. | 


ee 


CHAPTER IX. 
Medicines Valuable to every Family. 


Tue following receipts may be relied upon as 
genuine. | 


Ss 


SODA WATER. 


Lake one-third of a tea-spoonful of carb. soda, 
half that quantity of tartaric acid, loaf sugar to 
ke it pleasant. Dissolve the soda first, and 
drink while it foams. | 
iL 


126 


MIXTURE FOR BOWEL COMPLAINTS. 


Take rhubarb, one oz.; saleratus, one tea- 
spoonful: pour on one pint of boiling water. 
When ‘cold, add two tea-spoons of ess. pepper- 
mint. Dose according to age, and urgency of 
disease. One table spoonful for every quarter, 
half, or one and two hours. 


COSTIVENESS. 


Take light animal food, such as mutton, &c. 
Eat mush and molasses once a day. ‘Take reg- 
ular and moderate exercise, and make an effort 
once a day to evacuate. 


WORM ELIXIR. 


Take one oz. saffron, one oz. aloes, one oz. 
myrrh: steep the myrrh four days in half pint 
rum or brandy; then add the saffron and aloes. 
Dose: Give a tea-spoonful once a month to chil- 
dren, and it will prevent’ their being troubled 
with worms. It is good for adults, occasionally. 


OPODELDOC. 


Take common white soap, three ozs.; camphor, 
one oz.; oil of origanum, half an oz.; alcohol, 
one pint: cut the soap and dissolve it in the al- 
cohol, in which the other articles had been pre- 


127 


viously dissolved, and cool in wide-mouthed bot- 
tles for use. 


‘“PAREGORIC. 


Take opium, one drachm; flowers of benzoin, 
one drachm ; camphor, two scruples ; oil of anise, 
one drachm; liquorice, one oz. ; spirits, one quart. 
Dose: a teaspoonful for an adult; half that for 
a child two years old. 7 


HEALING SALVE. 


Take equal parts of rosin, beeswax, and sweet 
oil: melt and mix; stir until cool. - 


ANOTHER, FOR DEEP SORES. 


Add to the above, when boiling hot, two Ibs. 
of red lead: when almost cold, add half an oz. of 
pulverized camphor. This should be spread thin, 
and renewed once or twice a day. 


RHEUMATIC TINCTURE. 


Take camphor, two drachms; gum guiacum, 
one 0z.; nitre, one oz.; balsam of tolu, two 
drachms; spirits, one quart: mix well. Dose: 
one tea-spoonful in a little cold water, once or 
twice a day. : 


128 


INVALID CORDIAL. 


Dissolve of gum arabic two oz., in one pint of 
soft water, and add one wine-glass of fourth-proof 
brandy. Take a table-spoonful three or four 
times a day. 


HEADACHE DROPS. 


Alcohol, two quarts; Castile-soap, three ozs. ; 
camphor, one oz.; ammoniac, two ozs.; bathe 
forehead and temples. 


-~CONSUMPTIVE BALM. 


Gum of benzoin, four ozs.; gum storix callin- 
ter, three ozs.; balsam tolu, one oz.; gum-aloes- 
-socotrine, one “andl a half oz.; ne myrrh, one 
and a half oz.; root of ancillica, two ozs.; tops 
of Johnswort, two ozs.; pound all these together 
and mix with three pints of rectified spirits of 
wine, in glass bottle. Let them stand four weeks 
in a moderate heat. Shake once per day, strain, 
and it is fit for use. Dose from twelve to fifteen 
“drops in a wine-glass every morning, fifteen miz.- 
utes before eating. 


GRAND FAMILY SANATIVE. | 


Gum aloes, one-half oz.; rhubarb, one oz.; 
Ginger, onn oz.; myrrh, one drachm; cayenne 


*. eient crushe 


129 
pepper, one tea-spoonful; spirits, one quart. 
Steep twenty-four hours; add a cup of sugar 
and half a pint of water. Dose: Take from 
one to two large spoonfuls half an hour before 
eating. 


HEART-BURN LOZENGES. 


Take chalk, four ozs.; crab-eyes, two ozs. ; 
bal ammoniac, one oz.: make it into a paste 
with dissolved gum arabic. 


VOLATILE LINAMENT. i 


Take one oz. spirits ammonia, and add sweet 
oil until it looks like cream. This is good for — 
an external application. | 


A SYRUP FOR CLEANSING THE BLOOD. 


Take six lbs. sarsaparilla; two Ibs. bark of 
sassafras root; two lbs. of elder flowers; two 
Ibs. burdock; three ounces guiacum; one gallon 
spirits; one gallon water: boil and pour off the 
liquor repeatedly, until all the strength is re- 
tained; boil down to six quarts, and add sufli- 

- sugar to make a syrup. Dose: 
wine-glass three or four times a day. Add to 
each bottle one-half tea-spoonful of carb. soda. 






"130 









hs es - URINARY MIXTURE. 

Acetate potash, two drachms; honey, half an 
oz.; spitits of turpentine, half a drachm; carb. 
soda, half a drachm; ess. to suit the taste. 
Dose: two spoonfuls three times a day. Gum 
arabic to be taken in connection. This is good 


in cases of obstruction. 


BALSAM OF HONEY. 


Balsam of tolu, two ozs.; gum storax, two 
drachms; opium, two drachms; honey, 8 ozs.: 
dissolve in quart of spirits of wine. This balsam 
will often cure coughs that are alarming. 


COUGH SYRUP. 


Iceland moss, two ozs.; four poppy heads; 
one oz. of barley: put in three pints water, boil 
down to two, and strain it. Add one lb. sugar. 
Dose: a table-spoonful when the cough is trou- 
blesome. | Bells 

Another.—Boil down thoroughwort, to a thick 
syrup, and sweeten with molasses. This cures 
when other remedies fail. Vi 





COMPOSITION. 


Take one Ib. bayberry bark ; eight ozs. ginger ; 


x a 


131 


two ozs. cloves; two ozs. cayenne: grind and mix 
well together. 


HOT DROPS. 


Three-fourths Ib. gum myrrh, pulverized ; one 
oz. cayenne pepper to one gallon of fourth-proof — 
brandy. 


GODFREY’S CORDIAL. 


Dissolve half oz. opium, one drachm oil of sas- 
safras, in two ozs. spirits of wine: mix four lbs. 
treacle with one gallon boiling water, and when 
cold mix together. This is the celebrated cor- 
dial so much used for children. 


, EYE WATER. 
Half an oz. white copperas dissolved in a pint 
of hot water. Wet the corners of the eyes ey- 


ery hour of the day. 


ANOTHER. ‘ 


Take of white vitriol a piece as large as a pea; 
the same of salt; one oz. water, and a small bit 
of opium. Use three times a day. 


TINCTURE OF LOBELIA. 


For two ozs. of seed, one pint of gin: let it 


t 


182 


stand a week, when it will be fit for use. Tor 
children, a tea-spoonful is a dose. For adults, 
_ from half to a whole wine-glass, always repeat- 
ing the dose every fifteen or twenty minutes, 
until 1t vomits. } 


TO REMOVE FRECKLES. 


Two ozs. lemon juice; half drachm powdered 
borax; one drachm of sugar: mix together; let 
stand in a glass bottle for a few days, then rub 
It on the face occasionally. 
ah 


Indian Receipts. 


THESE receipts have been collected with great 
expense, and are, alone, worth a hundred times 
the price of this book. — 


THE BITE OF A SNAKE, ETC. 

The moment a person is bitten, apply a liga- 
ture above the wound, and compress lightly by 
winding it up with a stick, close as it can be 
borne. Cut out the wound, then touch it. with 
caustic, or pour in turpentine. A decoction of. 
Spanish flies and turpentine should be applied to 
the skin, around, the wound, to excite inflamma- 


138 a i 


tion and suppuration, which is very important. 
As soon as it is cut, take off the ligature. The 
discharge of matter should be kept up for some 
time. ~ 
INWARD ULCERS. ? 
Sassafras root, two ozs.; cat’s-foot, two ozs.; 
blood-root, one oz.; gum myrrh, one oz.; winter 
bark, one oz. ; Beairine aloes, one oz.: steep 
in two quarts spirits, and drink a- small glasy 
every morning. 


SORE THROAT. 


Inhale through a tunnel the s eam 4 hot vin- 
egar in which sage leaves have be en steeped. 





A CURE FOR BLEEDING Feit, STOMACH. 


One lb. yellow dock root; dry thorougly and 
- pound fine: boil in a quart sweet milk, and strain 
off. Drink a gill three times a day. Take also 
a pill of white pine turpentine every day, to heal 
the vessels that leak. | 


Mon, THE DROPSY. \ wae. 


Half |b. blue-flag root; same of elecompane 
root: boil in two gallons of soft water, to one 
quart; sweeten with molasses. Let the patient : 
take half a gill three times a day, before eatin a 

: M 





134 


SALT RHEUM. 


Take sassafras bark; boil it in water very 
strong. Take some of the water and wash the 
part affected. To the remainder of the water 
add hog’s lard; simmer over a moderate fire un- 
til the water is gone. Anoint the part affected, 
after washing. Continue it four days. It never 
fails of a cure. 


ITCH. 


Half lb. bear’s lard; four ozs. turpentine ; 
two ozs. sulphur: mix together cold. Apply to | 
the ankles, knees, wrists, and elbows, and rub it 
in the palms of 1 the hands. Use three nights, 
before going to bed. 


FOR RATTLES IN CHILDREN. 


Take blood-root; powder it; give the patient 
a small tea-spoonful at a dose. If the first does 
not break the bladder in half an hour, repeat 
again three times. This never has failed curing. 


CORNS ON THE FEET AND TOES. 


Take white pine turpentine ; spread a plaster ; 
apply it to the corn; let it stay on until it comes 
off itself. Repeat it three times. 


135 


A CURE FOR GRAVEL. 


Take the root of Jacob’s ladder, and make a 
very strong tea, and drink very plenty, It isa 
certain remedy. 


SALVE FOR A BURN. 


Take the green of elder bark, camomile and 
parsley, and stew them in fresh butter: strain 
off and add equal parts of rosin-and beeswax. 


FOR A HECTIC Cougs 







Three yolks of eggs; three spoonf 
and one of tar: beat well toget ; add one oil 
of wine. Take a spoonful th S| 


A REMEDY FOR WEAKNESS IN - URINE VESSELS. 


Steep two ozs. red bark in quart of wine for 
twenty-four hours... Let the patient drink a ta- 
ble-spoonful, if two or three years old; if older, 
a little more. 


A CURE FOR THE LOCK-JAW. 


_ Bind upon the wound, and in close contact 
with it, a common cent or piece of copper: it 
will give immediate relief. 


Fata? 


136 


A CERTAIN CURE FOR COMMON COLD. 


- Boil a turnip, put it into a saucer and pour 
upon it half a cup of molasses; let it stand fif- 
teen minutes; then turn off the syrup, at the 
same time squeezing the turnip so as to express 
its fluid. The syrup to be drank warm upon go- 
ng to bed. | 


A LIST OF SIMPLES, WHICH SHOULD BE KEPT 
READY FOR USE. 










Senna.» Dose: a Ce et of leaves 
steeped Ho a child. 

Hot he Dose: ‘thee =a for a child. 

Sweet Tincture of Rhub Dose: a table- 
spoonful for a ¢ ald. 

Penny-royal for ¢ colds. 


Red raspberty. leaves for canker, dysentery, &c. 
White lily root for canker 
Slippery elm for poultices and for ink. 
ullen leaves for poultices and fomentations. 
Wine epecac. Dose, to act as emetic, fifteen 
drops, repeated every fifteen minutes until it 
operates; for adult, a tea-spoonful repeated as 
above. 
Syrup Squills. Dosall for a child, half a tea- 
spoonful. | ng i; 


a | 





v 


137 


Avens root. An astringent and tonic. 

Castor oil. Dose: for an adult, a table- 
spoonful; for a child, a tea-spoonful. 

Camphor. Dose: a tea-spoonful. 

Composition. Dose: a tea-spoonful. 

Crane’s-bill for canker. rg 

Paragoric. Dose: for a child, from five to 
twenty drops. 

Lobelia or Blood-root Tincture. Dose: a tea- ' 
spoonful for a child. ” 

Wormwood, for bruises and worms. 


Sage, Lobelia, 
Thoroughwort, — —- Valerian, |. 
Catnip, Burdock leaves, 
Spearmint, Hoarhound, 


Horseradish leaves, Yarrow. 


The donee of medicines recommended for an 
adult may be varied to the age of the patient, 
according to the following rule: two-thirds of a 
dose for a person from ten to sixteen ; one-half, 
from six to ten; one- third, from ited to six; 
one-fourth, from one to three; and one-eighth to 
one of one year. 

In the receipts or prescriptions, when it is not 
convenient to obtain all the articles specified, 
others of the same nature may be substituted. 
mu * 


Ay ' : 


138 
LIQUID MEASURE. 


Half a pint contains eight ounces. 


A tea-cup i a gill. 
Half a wine-glass “ one ounce. 
Two table-spoons ‘ one ounce. 


A tea-spoonful ‘“ sixty drops. 


DRY MEASURE. 


A table-spoonful contains half an ounce. 





A tea-spoonful oG ‘one drachm. 
A tea-spoon «sixty grains. 
A tea-cup * eight ounces. 
i 
‘ i. " 
CHAPTER X. 


" Podie and Gentlemen s Polite Teacher’ 


A LETTER. of. introawngee note of invitation, 
or reply, should always be enclosed in an en- 
-yelope. Pay ae 
letter of introduction should always enclose 
the card and address of the person introduced. 

Notes of invitation should always be sent in 
the name of the lady of the house. 

Invitations should be answered within four days. 

Notes of invitation should not be sealed. 








ia 


139 


Figured and colored paper is out of style; 
_ pure white paper is more strictly in good taste. 

Printed cards should be used when the party 
is large. 

It is' considered a mark of respect to com- 
mence a letter near the middle of a page. 

All letters should be sealed and superscribed, 
so as to give room for the postmark, without de- 
facing the superscription. ; 


lela) 4 
FORMS OF INVITATION CARDS AND NOTES. 
Mrs. 


Mrs. ’s company on Tuesday evening, six 

o'clock, P. M. or A. M., as the case may be. 
Separate notes shoul be sent to the sons and 

daughters, if their company | is wished. 

Answers should be thus expressed : 

“Mr. and Mrs. ——— accept with pleasure 











Mrs. - ’g invite for Tuesday evening 
next. hee ie f 

If a refusal is sent, it should be ae ex- 
pressed : | as 


Mr. and Mrs. ——— regret that it rill not be 
in their power to accept Mrs. ’$ Invitation 
for Tuesday evening next. 

_ The date should always be placed at the bot- 
tom of the note, on the left hand side. 





requests the pleasure of Mr. and | 


yi 


140 


HOW TO ADDRESS -A LADY. 


We address a married lady or widow as 

+ Madam, or by name, as Miss or Mrs. 

In answering a question, we contract the 
Madam to Ma’am; thus—vyes, Ma’am; no, 
Ma’am ; a very fine day, Ma’am. 

A young lady, if the eldest of the family, un- 
married, is entitled to the surname, as Miss 
Smith, while her youngest sisters are called Miss 
Bary, Miss Sarah, &c. 

The term Miss, cused by itself, is very im- 
proper. 





RULES FOR CONVERSATION. 


Address yourself to the capacity of those to 
whom you speak. — 
Direct your conversation to such subjects as» 
you know to be agreeable to your company. - 
Good humor and wit is the ep of conver- 
sation. 
It is not impolite to laugh i In company nile 
there is anything amusing going onda 
Nothing is more annoying than to ‘be fre 
quently interrupted in conversation. P 
Contradiction is the greatest rudeness any per- 
- on can be cs of. 


t 
* 


141 


Whispering in company is highly improper. 

Never attempt to take the lead in conversation. 

It is not good taste for a lady to say ves Sir, 
and no, Sir, to a gentleman. ¥ FG 

Due deference should always be paid to he 
aged. 


LANGUAGE OF THE FINGER RING. 


If a gentleman wants a wife, he wears a ring 
on the first finger of his left hand. 

If engaged, he wears it on the second finger. _ 

If married, he wears it on the third finger. 
If he never intends to get married, he wears 
it on the fourth finger. 

When a lady is not engaged, sheaf wears a hoop 
or diamond on her fourth finger. 

If engaged, she wears it on the second finger. 

If married, she wears it on the third finger. 

—"" intends to remain a maid, she wears 

her ring on her fourth finger. 

Thus by these tokens are our desires made 
manifest. | 





HINTS VALUABLE TO YOUNG LADIES. 
Every lady should determine what dress and 
hat best becomes her form and complexion. In 
America there is not the distinction made in the 


142 


style of dress that is necessary between a tall 
and short, or a slender and thick person; or a 
dark or light complexion; but all must dress’ 
in the latest fashion, however unbecoming it 
may be. 


THE HAT. 


The delicate, pale complexion, should wear a 
pink lining. 
_ The brunette, or dark atdigploionsl should wear 
| ne lining, with rose trimming. Never black, 
“unless unavoidable. 

A large person should never wear a small hat. 

The reverse with small persons. 

An extremely red or yellow complexion should 
not wear high colors. 

Yellow, lilac, and.red, are the most wying col- 
ors to the complexion. 

A close cottage is 2 im becomingy 3 
fashionable. | | 





THE DRESS. 


Suit the dress to the complexion, the same as 
the hat: 

_ A short figure should not wear as full a ekirt 
as a tall one: 

Every species of He is’ graceful toa tall 
figure. 


143 


Flounces are graceful upon tall persons; but 
never upon diminutive ones. 

Tight sleeves upon a tall, slender figure, with 
long arms, are very ungraceful, unless trimmed 
with folds or drapery. 

Tucks are equally graceful upon both, and 
never look out of fashion. 

Capes are only becoming to persons with fall- 
ing shoulders. 
| High neck dresses are simple, and always be- 
coming. 

For a high shouldered person, a low peek dress " 
ig appropriate. : 

Dresses with loose backs are only inne 
upon fine and slender figures. 

Evening dresses of transparent materials look 
well when made high in the neck. 

A dress should always be made loose over the 
chest, and tight over the shoulder blades. 

Long sashes fastened in front are becoming 
unless there is much trimming upon the dress. _ 

Cuffs at the wrist give the hand a small ap- 
pearance. — ? 

The effect of a el made bustle is to make 
the waist look round and delicate. 

A waspish waist can never be considered hand- 
some. 


144. 


HOW TO DRESS THE HAIR. 


Light hair is generally most becoming when 
curled, For an oval face, long and thick ring- 
lets are syitable ; but if the face, is thin and 
sharp, the ringlets should be light, and not too 
long. Open braids are beautiful when made of 
dark hair. 

‘A simple and graceful mode of arranging the 
hair is to fold the front locks behind the ears, 
permitting the ends to fall in a couple of ring- 
ets on either side, behind. 

Great care should be taken to pitt the hair 
directly in the center of the forehead. 





Hints Valuable to Young Gentlemen. 
CHOICE OF A WIFE. Ge 


Don’t allow yourself to be deceived and fas- 
cinated by a gay, dashing young lady, fond of 
company, extravagant, vain, and showy in dress. 
It is not a doll or coquette you want for a part- 
ner. Choose rather one of those retiring, mod- 
est, sensible, neat young ladies, who have learned 
the lesson of denial, and possess a decided mind, 
and have eaiaintel themselves with the Boitéche | 
tic affairs of a family. | (ate 2 


rh 


145 


HOW TO TREAT A WIFE. 


You may have great trials in your business 
with the world; but do not, therefore, carry to 
your home a clouded or contracted brow. A 
kind and tender look will do wonders in chasing 
the gloom from her brow. _~ fs ‘ 

Notice kindly her little attentions ani - efforts 
to promote your comfort. Do not take them all 


ae ni 


ae’ 


as a matter of course, and pass them by, at the 


same time be very sure to notice any omission 
ef what you may consider her duty to you. Do 
not treat her with indifference, if you would not 


sear and palsy her heart, which, ‘Wwatere rey 


kindness, would, to the latest day of your exist- 
ence, throb with sincere and constant. affection. 
Sometimes yield your wishes to hers. She has 
preferences as strong ag you, and just as trying 
to her, to yield, as to you. 

Do you find it hard to yield it sometimes? 
think you, is it not hard for her to give up al- 
ways? ‘geet | 
And again: show yourself manly, so that your 
wife can look up to you, and feel that you will 
act nobly, and that she can confide in your judg- 
ment. . bx 3p. 

% 
é 


146 


DRESS OF GENTLEMEN. 
A shabbily dressed man is likely to feel shab- 
bily, and to commit shabby actions. 
A man with his coat out at the elbows, and 
boots run down at the heel, will do things of 
which, in his. dressed moments, he would be 


" ashamed. 


es dandy farmer, an over-dressed mechanie, 
and a finical Wee dena are ridiculous; but there 
1g no reason why people of all Sante Tonnes 
_ should not wear ‘clean linen, and dress with per- 


fect neatness. 


A plain, simple style is most proper for people 
of every class—the richest as well as the poor. 
est. Flashy dresses, fancy colors, and excessive 
ornament, are the marks of blacklegs and_pros- 
titutes. 

Full dress for gentlemen admits of but two 
colors, white and black. Undress allows of 
gray, brown, olives, indigo, and other quiet col- 
ors. erred the heat way is to have a sensible 
tailor, and leave the whole matter to his discre- 
tion; that is, if you can rely upon his disinter- 
estedness. : 

The best rule for both sexes, is to dress so that 
no one can remember what you wore, or anything 
about it, except the general Messing effect. 


‘4AT 


| CHAPTER XI. 
Rules for Conducting Publie Debates and Meetings. 
ELECTION OF CHAIRMAN. 


THE chairman selected should be a man held 
in respect. | ( 

He should be a man of maturity, - com- 
' manding personal appearance. 

He should possess a fitness for the office: this 
includes intelligence, business tact, self Ponsa 
and standing in society. of 

The chairman should be chosen by omina- 
tion, and each person named, The motion being 
seconded, should be voted for until the choice is 
made. 

The chairman chosen should always be prop- 
erly conducted to the chair, and he may be in ~ 
troduced to the meeting in a brief speech. 

On - the chair, a few words of remark 
part of the chairman is in order, and — 





upon t 
generally expected. 
THE DUTIES OF THE CHAIRMAN. 


It is improper for the chairman to hold con- — 
versation with any person while the floor is occu- 
pied by a a 04 


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Mey i pt Fal Ep 
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No person should accept the office of chairman’ 
unless he is prepared to resign all thoughts of 
promoting any private views of his own. 

When a motion is presented to the meeting, it 
should be read by the chairman, and objections 
_ called for: there being none, the motion should 
_ be put to the meeting, and decided by. a: Eu tY 
of votes. 

Persons wishing to advocate the motion ua 
_ be allowed to do so. 

a If there be any objection, it must take one of 
the following shapes: it must be an amendment 
or negative, or to postpone, or for the previous 
question, or to adjourn the meeting. 

The right of reply, as it is termed, exists in 
the mover of an original proposition; but belongs 
not to the mover of amendment. 

The rule of speaking is, one speech for each 
person on each motion. 

If the vote be doubted, it will be the duty. of ° 
the chairman to “divide the ese, ” and count 
the votes. Bee 

If there be tout etn em to an original mo- 
tion, the amendments must be acted upon first. 

At an adjourned meeting, the chairman should 
cause the minutes of the last meeting to be read. 
_ Nospeaker should be interrupted while speak: 





149 

ing, unless called to a point of order by the chair- 
man. * " 

When a point of order is raised, the person 
speaking should cease, and wait the decision of 
the chairman. | "4 

When several persons rise to speak at the same 
time, a preference should be given to the one. 
whose eye was first caught by the chairman. 

If it is desirable to get rid of the chairman, 
it may be done by refusing to do any business, 
or by an adjournment of the meeting. , 


CHAPTER XII. 
Sudden Accidents or Emergencies. 


ONE ought to consider every possible accident 
that may occur, so as to be prepared for any 
emer geney. The surest way to have presence 
of mind, is to have ennes everything before- 
hand. 

You may fall Om a height: practice jump- 
ing from slighter elevations, relaxing your joints 
and muscles so as to alight with the greatest 
ease. 

You may fail into a river: tearn to swim, or 

e ye 


: 


150 


at least, to. float, which you can do by merely 
holding your head back and keeping your arms 
out of water. : 

The house may catch fire: have what you 
would prefer to save where you can lay, your 
hand on it. -If the rooms fill with smoke, get 
on your hands and knees; the purest air being 
near the floor. If your room is high, and there 
is no other escape, get upon the roof, or let your- 
self down from the window by the bed-cord, or a 
rope made of the sheets and pilluws. One can 
rush through the fire and smoke by having a wet 
silk handkerchief over the face. 

When a house first catches fire, you can put it 
out with a mop and pail of water, or smother it 
with woolens. | 

If the chimney takes fire, so as to endanger 
the building, you can put it out by throwing 
upon the fire a handful of sulphur, or erie a 
wet blanket upon the fireplace. 

If your clothes catch fire, lay aaa on the 
floor or carpet, and smother it out. If you see 
any other persons, throw. ‘them down and wrap 
them in a carpet, rag, or any woolen article; or 
in any way smother the fire. 

N.B. Probably a hundred children are killed 

every year by their clothes taking fire: every 





yt, & 


151 
such case might — prevented had Pa: | 


worn woolen clothes. 

If the boiler of a steamboat explodes, throw 
yourself flat on your face, and avoid inhaling 
the steam. oe 

If you are ran away with in a carriage, Bick 
to your seat as long as it holds together; people 
are almost always killed or severely injured by 
jumping out. 

If a person near you is struck with lightning, 
dash pailsful of cold water over him; stand at 
the head, so that it may receive the principle 
shock, and continue this for at least half an hour. 

To an apparent drowned person, use no vio- 
lence, such as rolling on a barrel, &c.; but get 
them stripped and into hot blankets, hot cloths, 
with friction, bottles of hot water to their feet 
and hands, and inflate their lungs so as to pro- 
duce breathing artificially. nb, if anything, — 
will bring them to. : 

Persons who faint amaacome oe i piidedid in 
a horizontal position. 9 

If you have swallowed poison, take, as quickly 
as possible, some rapid emetic: a table-spoon of 
ground mustard, in a on of warm aa is ag 
good and handy as any. 

The hydra per oxide of iron is a Bobriee anti- 


en 


152 


dote to arsenie¢ or ratsbane. Iron rust in water 
will answer; it may be taken freely. 

_ Sharp vinegar or lemon juice corrects of opium, 
but it should be got out of the stomach if pos- 
sible. | 

If compelled to fight, pitch in at once, strike 
the first blow, astonish your antagonist, and 
“lick him” as fast as possible. 

In case of a wound, if a vein is injured, the 
ligature must be below; but if an artery, above 
the wound: in the artery the blood is of a lighter 
red, and flows by jerks. The great artery of the 
leg may be compressed by the thumb at the 
groin, where it presses over the hip bone. In 
this way life may be saved, where otherwise a 
person would bleed to death in a few moments. 
~ Common bleeding may be stopped by lint and 
cold water, or pearlash, or alum, or burnt sponge, 
or a weak solution of creasote, or by any acid. 
or alkali: bleeding at the lungs may be checked 
by breathing the vapor of creasote, made by 
_ dropping the solution on a shovel. | 

If bitten by a mad dog, cut out the wound as 
quickly as possible, and wash it thoroughly ins 
aqua-ammonia; or, for want of that, in a solu- 
tion of potash or common salt. The bite of a 
snake and stings may be cured in this way. 





153. 


_ 


When men are overpowered by 
in descending a well, dash down. some pails of 


‘water upon them before you descend to their as-— 
sistance, and be securely lashed: before you de- 


scend. The cold water should be dashed over 
persons supposed to be killed in this way, or by 
the fumes of eharcoal. 

Most animals can be cowed by steadily looking 
them in the eyes. If attacked’ by a dog, bear, 


or any beast of prey, seize him by the roots of . 


the tongue. A mad bull may be held by one 
horn, grasping at the same time his nostril be 


thumb and finger. 
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